Ingredients:
Directions:
- 2 cups mango (peeled the mango, cut around seed)
- 2 chipotle peppers
- 2 tbsp adobo sauce
- 1 cup cilantro (fresh, use whole)
- 2 tbsp rice wine vinegar
- 3 tbsp lemon juice (freshly squeezed)
- 5 cloves garlic
- 2 tbsp oil
- 3 tsp kosher salt
- 1 tsp black pepper
- 2 lbs chicken breast (cut up)
Directions:
- Cover chipotle peppers in adobo sauce
- Combine mango, chipotle peppers, cilantro, rice wine vinegar, lemon juice, garlic, oil, and salt and pepper. Chop in a food processor
- Pour 1/2 of the pureed mango/chipotle mixture over the Chicken pieces and mix with your to smoothe the sauce onto the chicken with your hands
- Put chicken in a bow and put in fridge for 6 hours.
- Put remaining half of mango & chipotle mixture into pan and simmer over low heat for about 15 minutes. Stir frequently and let sauce get thick.
- Grill or broil chicken until done
- Put chicken on a skewer
- Place some sauce into a bowl for dipping
- Garnish with chopped green onion and fresh cilantro
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