Coconut Chicken Fingers With Mango Rum Salsa
I like this recipe because it is easy and fast to prepare.i work 8long hours 5 days a week and when i get home i'm hungry now. Our family likes chicken with a sweet and sassy flavor and this recipe fits the bill. The recipe came from my creative mind. I do a lot of cooking and enjoy trying new and flavorful foods. My recipe has caribbean flavor with a hint of spanish influence. To speed up the cooking and severing time the chicken broth and salsa could be made the day before. I have found the salsa gets better over night.
Steps
Debone chicken breasts and cut the chicken breasts into strips.
3 or 4 depending on size of chicken breasts.
Set aside.
Place chicken bones , yellow onion , celery , and carrots into a 6 quart stock pot with 10 cups of water and boil for about 1 hour hard.
Drain off the broth into a large bowl.
Discard bones and vegetables.
Set broth aside.
Into a small mixing bowl place all the ingredients for the marinade , mix well and place in zip lock bag with the chicken fingers.
Put in the refrigerator for 1 hour.
Into a 4 quart sauce pan put 2 tablespoons butter the red onion , garlic , salt and peppers.
Cook until onion is cooked but not brown.
Add mango , papaya , peppers , and tomatoes.
Stir well.
Add lime zest and lime juice and all your dry spices.
Add to this 1 cup of the chicken broth , mix well and reduce heat to a simmer.
Pour in your rum slowly and carefully.
Add your brown sugar and simmer slowly until it reduces to a sauce.
Preheat your oven to 350f.
Drain the ma.
Ingredients
chicken breast halves, yellow onion, celery, carrot, cornmeal, eggs, milk, merlot, olive oil, ground ginger, salt, pepper, lemon pepper, garlic, cilantro, cumin, dry mustard, ground coriander, ziploc bag, butter, red onion, black pepper, white pepper, mango, papaya, yellow sweet pepper, sweet red pepper, lime zest, lime juice, brown sugar, mild chili powder, chicken broth, rum, long grain white rice, chicken stock