{"id":44437,"date":"2022-01-19T07:54:28","date_gmt":"2022-01-19T07:54:28","guid":{"rendered":"http:\/\/www.mango.org\/recipes\/pollo-jerk-con-quinoa-y-mango\/"},"modified":"2024-07-12T16:11:43","modified_gmt":"2024-07-12T20:11:43","slug":"pollo-jerk-con-quinoa-y-mango","status":"publish","type":"recipes","link":"https:\/\/www.mango.org\/es\/recipes\/pollo-jerk-con-quinoa-y-mango\/","title":{"rendered":"Pollo Jerk con Quinoa y Mango"},"content":{"rendered":"

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Pollo Jerk Con Quinoa De Mango<\/h2>\n

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Mango Puree<\/h4>\n
    \n
  • 2 tsp vegetable base<\/li>\n
  • 1\u2153 cups diced fresh mango<\/li>\n
  • 1 cup water<\/li>\n<\/ul>\n

    Quinoa<\/h4>\n
      \n
    • 2 tsp butter<\/li>\n
    • 1 tbsp olive oil<\/li>\n
    • 3\/4 tbsp olive oil<\/li>\n
    • 1 tbsp minced garlic<\/li>\n
    • 1\u00bd cups dry red quinoa<\/li>\n
    • 1\/3 cup white wine<\/li>\n
    • 1\/4 tsp jerk seasoning<\/li>\n
    • 2 cups water<\/li>\n
    • 2 cups reserved mango puree<\/li>\n
    • 1\/2 cup crumbled goat cheese<\/li>\n<\/ul>\n

      Mango Pesto<\/h4>\n
        \n
      • 2 tbsp toasted pine nuts<\/li>\n
      • 1\/2 cup cilantro leaves<\/li>\n
      • 1\/2 cup fresh mint leaves<\/li>\n
      • 1\/3 cup reserved mango puree<\/li>\n<\/ul>\n

        Mango Topper<\/h4>\n
          \n
        • 1 tbsp fresh lime juice<\/li>\n
        • 1 tbsp light brown sugar<\/li>\n
        • 1\/4 tsp crushed red pepper<\/li>\n
        • 1\/4 tsp garlic powder<\/li>\n
        • 1\/8 tsp ground cinnamon<\/li>\n
        • 1\/2 tsp ground allspice<\/li>\n
        • 1 tbsp diced green pepper<\/li>\n
        • 1 tbsp diced red pepper<\/li>\n
        • 1 tsp chopped cilantro<\/li>\n
        • 1\/2 cup diced fresh mango<\/li>\n<\/ul>\n

          Chicken<\/h4>\n
            \n
          • 36 oz boneless skinless chicken breast<\/li>\n
          • 1\/3 cup jerk seasoning<\/li>\n
          • 3 tbsp canola oil<\/li>\n<\/ul>\n<\/div>\n
            \n

            To make Savory Mango Puree<\/h4>\n
              \n
            1. Combine all ingredients in a pan and bring to a simmer. Cook 20 to 30 minutes, until the mango is broken down. Carefully blend hot mixture until smooth. Measure 1\/3 cup for pesto. Reserve larger portion (approximately 2 cups) for quinoa.<\/li>\n<\/ol>\n

              To make Quinoa<\/h4>\n
                \n
              1. Heat butter and oil in a pan; add onion and garlic and saut\u00e9 until onion is translucent. Add quinoa and cook for another 2 minutes, stirring constantly. Deglaze pan with white wine and allow to cook for 2 minutes to cook off alcohol. Add jerk seasoning, water and larger portion of mango puree. Reduce heat to low and cook 15 to 20 minutes, until quinoa is tender. Stir in crumbled goat cheese.<\/li>\n<\/ol>\n

                To make Mango Pesto<\/h4>\n
                  \n
                1. Blend all ingredients until well combined but still has a grainy texture. Reserve.<\/li>\n<\/ol>\n

                  To make Mango Topper<\/h4>\n
                    \n
                  1. Combine all ingredients in a bowl and gently fold until well blended. Reserve.<\/li>\n<\/ol>\n

                    To make Chicken<\/h4>\n
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                    1. Mix the canola oil and jerk seasoning. Toss with chicken until the seasoning is evenly distributed. Place on a well-oiled grill and cook until the chicken reaches an internal temperature of 165\u02daF, 5 to 7 minutes on each side. Remove from grill and let rest 5 minutes.To plate, arrange 3 oz sliced chicken on plate with quinoa. Top with Mango Topper and garnish with Mango Pesto.<\/li>\n<\/ol>\n<\/div>\n
                      \n

                      Source: Chef Norbert Bomm, Morrison Management Specialties<\/p>\n<\/div>\n

                      \n
                      Almuerzo, Cena, Creaci\u00f3n del chef<\/div>\n
                      Chicken<\/div>\n<\/div>\n<\/div>\n

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