Ingredients
4
4 servings
- •1 (16 ounce) bag frozen mango chunks
- •4 (5 ounce) skinless, boneless chicken breast halves
- •salt to taste
- •1 cup tequila
- •¼ cup Louisiana-style hot sauce, or to taste
- •1 tablespoon cider vinegar
- •1 clove garlic, or more to taste, minced
- •¼ cup vegetable oil
- •1 large white onion, cut into large chunks
Instructions
- Place mango on a plate and leave at room temperature until thawed, about 30 minutes. Mash slightly and set aside.
- When mango is almost thawed, rub chicken with salt and tenderize with a fork. Transfer to a large glass or ceramic bowl. Pour on tequila and move chicken around in it with the fork. Marinate until tender, about 10 minutes.
- Add mango to the chicken-tequila mixture, along with hot sauce, cider, and garlic. Let sit for at least 10 minutes or longer if you have the time.
- Heat oil in a large pan over medium-high heat. Stir in onion. Cover with a lid and slightly caramelize for 3 to 4 minutes. Add chicken-mango mixture and increase heat to high. Cook, uncovered, until alcohol had cooked off, about 5 minutes. Cover, reduce heat, and simmer until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Cut chicken breasts into large pieces and mix it all up.
Nutritional Facts
Per 4 servings
- Calories: 454
- Carbohydrate: 15g
- Fat: 17g
- Fiber: 2g
- Protein: 28g
- Sugar: 11g
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