Coconut Chicken With a Tropical Mango Rum Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I made this for Ready Set Cook 2006. This Easy, Sweet, Caribbean recipe consist of chicken strips coated with coconut and fried with a warm rum mango sauce with a little kick. Scotch Bonnet Pepper are very HOT! Be careful not to get in your eyes. Best to wear gloves when handling. Serve over rice for a main meal or as appetizers. Ingredients:
1/2 cup cornstarch |
1/2 teaspoon grated nutmeg |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
1 1/2-2 lbs chicken breasts, cut into strips |
1/4 cup rum |
2 large mangoes, peeled and diced |
1/2 teaspoon grated nutmeg |
1/2 teaspoon grated cinnamon |
1/3 cup packed light brown sugar |
1 large fresh lime juice, and zest or |
1 large fresh lemon juice, and zest |
1 teaspoon fresh grated ginger |
1 teaspoon cornstarch |
1/2 teaspoon scotch bonnet pepper (optional) |
3 egg whites |
2 1/2 cups grated coconut |
oil, to fry |
Directions:
1. Mix the first 4 ingredients together in a large container with a top. Add chicken pieces, toss till coated and set aside.
2. Place all Mango Rum Sauce ingredients in a blender or food processor and blend till smooth. Add to a pot and simmer over low heat for 10 minutes. Keep warm.
3. Whisk egg whites till frothy. Toss in chicken pieces till coated.
4. Place coconut in a bowl and dip each piece of chicken to coat with coconut.
5. Set aside.
6. Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high.
7. Cook 1/2 the chicken at a time about 4-5 minutes each side. Do not over crowd the pan.
8. Drain cooked chicken on paper towels.
9. Place chicken on a serving platter serve with Mango Rum Sauce.
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