Mango Sauce:
3 mangoes (or more) cubed, divided (save one for garnish)
1 tsp chili powder
1 Tbs rice vinegar (or apple cider vinegar)
1 1/2 Tbs soy sauce
2 Tbs Worcestershire sauce
zest of 1 lime
juice from 1/2 lime
1 Tbs brown sugar
grated ginger (thumb size)
3 cloves garlic
1/4 tsp turmeric
3-4 Tbs coconut milk (optional-- I just threw in a little bit of coconut oil)
Chicken:
4 chicken breasts
1 red pepper, finely diced
chopped cilantro
Blend all mango sauce ingredients until almost smooth. Slice chicken lengthwise into 3-4 slices, place in crock pot/instant pot. Pour mango sauce over and cook; two hours on high for slow cooker, 10 minutes for pressure cooker.
Serve over rice with pepper, mango and cilantro garnishes.
From Flavour and Savour
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