Chili Mango Chicken

I’ve noticed a sale on mangoes at Cherry Valley Market. And then there’s chicken in the freezer. Let’s put these to work. Now, if your kitchen is like mine, you probably have a lot of those Chinese condiments on hand so let’s get a little Asian inspired cooking done.

Here’s what you’ll need:

  • 1 lb boneless skinless chicken thighs
  • 2 cups sugar snap peas
  • 1 mango peeled, pitted, and chopped
  • 1 red onion chopped
  • 1 tbsp fresh grated ginger
  • 1 tbsp chili garlic suace
  • 1 tbsp cornstarch
  • 1 tbsp low sodium soy sauce
  • ½ tbsp. sesame oil

Combine the chicken cornstarch sesame oil and soy sauce and let this sit and marinate for about ten to fifteen minutes. Heat  little peanut oil in a wok and stir fry the vegetables, the peas, onion and ginger, but you could also throw some peppers and carrots thin cut or a little celery, whatever you have on hand here. Stir fry this up and add the chicken. Start browning the chicken and add the chili garlic sauce and add the mango. Cook this up until the chicken is cooked through thoroughly.

Serve this over some brown rice, and sprinkle with some sesame seeds for a little added ‘crunch’ and enjoy some saki for a change of pace.

Chili Mango Chicken jpeg

 

A Cheep Chicken Cacciatore

A little chicken on sale, with a can of tomatoes on sale, and a good price on peppers… well, something needs to be done about this. Now, stop… don’t tell me they are selling boxes of pasta for sixty seven cents… I think I have an idea here…

Here’s what you’ll need:

  • 6 boneless skinless chicken thighs
  • 2 teaspoons salt, plus more to taste
  • 1 teaspoon freshly ground black pepper, plus more to taste
  • 1/2 cup all purpose flour, for dredging
  • 3 tablespoons olive oil
  • 1 large red bell pepper, chopped
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 3/4 cup dry white wine
  • 1 ( 28-ounce) can diced tomatoes with juice
  • 1 1/2 teaspoons dried oregano leaves
  • A small bunch of coarsely chopped fresh basil leaves

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside.

Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and deglaze the pan. Simmer this down to reduced it by half, about 3 minutes. Add the tomatoes with their juice, and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve with a nice side of pasta (my preferred pasta for this is the rotelli because it holds the sauce nicely).