Tropical Chicken (Pollo Tropical)

"As a teacher of traditional Mexican cookery I stretched my boundaries when developing this chicken recipe for our Latin cooking series. Mangoes are by far my favorite fruit, they just drip with sweet sumptuousness, and when cooked in butter, wine and a bit of chile, magic happens.  This is a dish you will want to serve to company or on special occasions. The plated entree is a feast of contrasting color and textures with a punch of sweet and savory flavors."

 

Frank and Lynne Wiedemann have been living and learning in and about Mexico since 1989 when they opened a cooking school in Todos Santos to learn the art of Mexican cooking and explore Baja. Now in Idaho, Lynne teaches cooking classes, caters Mexican fiestas, tests recipes for publication, and produce television segments for the “In The Kitchen” TV show.


Ingredients
3
ripe mangoes
1
habanero chile (diced fine)
1
cup
hot chicken broth
1
teaspoon
smoked paprika
3
tablespoons
piloncillo or dark brown sugar
4
boneless chicken breasts
1/2
cup
diced red onion
2
tablespoons
butter
1
cup
white wine
8
cloves
garlic, chopped
1/4
cup
olive oil or vegetable oil
1
teaspoon
salt
1
teaspoon
thyme
1
plantain
20
cherry tomatoes
24
stalks
asparagus
*
cilantro or parsley, chopped
Directions
Cut two mangoes into cubes. Mix mango, habanero, sugar and chicken broth; set aside.
Use other mango to make 4 pieces, cut into fans to decorate plate.
Prep chicken breasts by slicing horizontally through center to make two pieces. Pound out each piece about ½ inch thick between pieces of plastic wrap. Season each piece well with salt and pepper.
Dredge chicken with flour seasoned with smoked paprika. Set aside.
To make the sauce: In a sauté pan melt butter over medium heat. Add red onion, thyme and salt, sauté until onion softens.
Add wine and simmer until reduced by half. Pour mango mixture into pan, simmer for 10 minutes.
Then, squeeze 1/2 fresh lime into the pan, stir sauce, check for seasoning, and keep warm while proceeding with recipe.
To cook chicken and vegetables: In another large sauté pan, heat oil over med-high heat. Add garlic and floured chicken cutlets, fry chicken until lightly browned on both sides.
Remove chicken and garlic from pan; keep warm in a 300° oven.
Wipe out pan, add a knob of butter and a little oil and heat until bubbly. Add plantain, cherry tomatoes and asparagus spears, sauté until plantain is browned and tomatoes and asparagus are wilted.
To plate: Ladle sauce onto center of each plate. Place asparagus on sauce with tips facing out, three on each side.
Place chicken on top; add cherry tomatoes on one side of plate with plantain angled over chicken. Fan a piece of mango decoratively on plate. Sprinkle with cilantro or parsley.

The base number of servings for this recipe is 4
OK

Write a Review