{"id":44370,"date":"2022-01-19T07:30:01","date_gmt":"2022-01-19T07:30:01","guid":{"rendered":"http:\/\/www.mango.org\/recipes\/pollo-con-coco-y-mango\/"},"modified":"2024-07-29T14:36:44","modified_gmt":"2024-07-29T18:36:44","slug":"pollo-con-coco-y-mango","status":"publish","type":"recipes","link":"https:\/\/www.mango.org\/es\/recipes\/pollo-con-coco-y-mango\/","title":{"rendered":"Pollo con coco y mango"},"content":{"rendered":"

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Pollo con coco y mango<\/h2>\n

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INGREDIENTS<\/h3>\n
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  • 2 cloves garlic, finely chopped<\/li>\n
  • 1 tablespoon finely chopped fresh ginger<\/li>\n
  • 1\/2 teaspoon ground cumin<\/li>\n
  • 1\/2 teaspoon crushed red pepper flakes<\/li>\n
  • 1 teaspoon kosher salt<\/li>\n
  • 3 tablespoons olive oil<\/li>\n
  • 4 boneless, skinless chicken breasts<\/li>\n
  • 1 large ripe, slightly soft mango, peeled, pitted and chopped<\/li>\n
  • 1\/2 cup coconut milk<\/li>\n
  • 1 tablespoon chopped fresh cilantro<\/li>\n<\/div>\n
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    <\/h3>\n
    In a medium-sized bowl, combine the garlic, ginger, cumin, red pepper flakes, salt and olive oil. Add the chicken to the seasoning mixture, coating completely, then discard spice mixture. In a large nonstick skillet over high heat, add the chicken and saut\u00e9 until well browned on both sides, about 7-8 minutes. Add the mango and coconut milk. Bring to a simmer and cook for another 4-5 minutes or until cooked through. Add salt to taste. Serving Suggestion: Serve chicken with sauce over steamed white or brown rice and garnish with cilantro.<\/p>\n

    Source: Chef Allen Susser<\/span><\/div>\n<\/p>\n<\/div>\n

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    \n\t\t\t<\/div>\n
    \n\t\t\t<\/div>\n
    \n
    Creaci\u00f3n del chef, Cena, Almuerzo<\/div>\n
    Family<\/div>\n
    Pollo<\/div>\n
    Easy, R\u00e1pida<\/div>\n
    Libre de l\u00e1cteos, Sin gluten<\/div>\n
    Spanish<\/div>\n<\/p><\/div>\n<\/div>\n

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