Spicy Tequila Mango Chicken
I threw this together with random ingredients I had on hand and it was delicious! This recipe marinates, tenderizes, sauces, and cooks the chicken in minutes. This can be served alone or with a side like rice or maybe even plantains. Beware this has a kick.
- Serves: 4 persons
- 1(16 ounce) bag frozen mango chunks
- 4(5 ounce) skinless, boneless chicken breast halves
- salt to taste
- 1cup tequila
- ¼cup Louisiana-style hot sauce, or to taste
- 1tablespoon cider vinegar
- 1clove garlic, or more to taste, minced
- ¼cup vegetable oil
- 1large white onion, cut into large chunks
Step 1Place mango on a plate and leave at room temperature until thawed, about 30 minutes. Mash slightly and set aside.
Step 2When mango is almost thawed, rub chicken with salt and tenderize with a fork. Transfer to a large glass or ceramic bowl. Pour on tequila and move chicken around in it with the fork. Marinate until tender, about 10 minutes.
Step 3Add mango to the chicken-tequila mixture, along with hot sauce, cider, and garlic. Let sit for at least 10 minutes or longer if you have the time.
Step 4Heat oil in a large pan over medium-high heat. Stir in onion. Cover with a lid and slightly caramelize for 3 to 4 minutes. Add chicken-mango mixture and increase heat to high. Cook, uncovered, until alcohol had cooked off, about 5 minutes. Cover, reduce heat, and simmer until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 5Cut chicken breasts into large pieces and mix it all up.