Caribbean Chicken with Mango Salsa
Pre-Script: This mango salsa is also great with CHIPS!! (But what isn’t…)
Okey doke, so I’ve told you before that I don’t really know anything about the Caribbean except what I seen on that movie about them pirates. And also what I can remember from my scuba diving trip I took to Cozumel when I was 17 which isn’t much because have you ever been there? Well, we were pretty much drunk the whole time in hotel bars with all the other Americans when we weren’t scuba diving and seeing humongo crabs and wittle-bitty baby octopi and tortugas giganticas. The scuba part was amazing. An octopus crawled on my arm! It was the coolest feeling ever to have these octopus arms suction-cupping their way across my arm. And we did a night dive and saw all this phosphorescent algae and what-not. Better than a bad acid trip any day!
But I digress from the food part. So the thing about the food in Cozumel, in my limited experience, is that is kind of sucks. It’s like it was all tailored to tourist-tastes and that probably had a lot to do with where I was staying and who I was with and the fact that that person was not adventurous when it came to food (lame!) but man, I swear I ate Tostitos with Rico’s Nacho Cheese Sauce for five days straight.
Oh this story is so long and pointless. I’m sorry. Anyway, the point is that I was a foolish child and didn’t learn anything of the cuisine there while I had the good fortune to be there in the flesh and so now I make up recipes called Caribbean-style chicken in the hopes that someone will take me seriously.
An impossible dream, I know.
Click here for a video demo on how to cut a mango on my YouTube channel!Print
Caribbean-Style Chicken with Mango Salsa
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 minutes
- Yield: 2-4 1x
- 1 pound boneless, skinless chicken breast (2 half-breasts)
- 1/4 teaspoon each salt and pepper
- 1/4 teaspoon dry mustard powder
- 1/8 teaspoon ground allspice, cinnamon, or cloves
- 1 tablespoon butter
- 1 teaspoon oil
- For the mango salsa:
- 2 mangoes, cut into 1/4″ cubes (about 2 cups)
- 2 green onions, sliced thinly
- 1 jalapeno, diced (and seeded for less heat)
- 1/2 cup diced radishes or cucumber
- 1/4 cup chopped cilantro, basil, or mint
- Juice of 1 lime
- Begin the mango salsa: Cut up the mangoes and vegetables. Combine all the ingredients in a bowl, except the herbs and lime juice. Refrigerate.
- Using a sharp knife, cut each chicken breast into two thin cutlets, as if butterflying the meat, but cutting all the way through.
- Combine the seasonings and sprinkle each side of each cutlet with an equal amount.
- Melt the butter in a large skillet over high heat (medium-high if using a nonstick coated skillet) and add the oil.
- Place the cutlets in the skillet with the thickest parts towards the center of the skillet, and set a timer for 2 minutes.
- After two minutes, turn each portion and cook another 2 minutes.
- Remove to a plate to rest for a minute or two while you finish up the salsa.
- Remove the salsa from the fridge and add the herbs and lime juice. Add salt if you think it needs it but I don’t find that it does.
- Serve the chicken with some of the salsa and add a green salad for a light, healthy, and quick meal!
Light eaters will be able to serve 4 people from 2 chicken breast halves. Double the chicken amount for heartier eaters. There should still be plenty of salsa, though, for 4 chicken breasts with this recipe.
Leftover salsa keeps for 2 days in the fridge and is also great with salmon or any fish, or pork chops.