Chicken with a chunky mango salsa makes a sweet and spicy summer dinner.
Here are some tips on how to handle a mango. Mangoes continue to ripen after they are picked. Keep them at room temperature until they yield to gentle pressure. To speed up the ripening, place mangoes in a covered bowl or paper bag.
The recipe calls for mango cubes. Here is a quick way to make them.
Slice off each side of the mango as close to the seed as possible. Take the mango half in your hand, skin side down. Score the fruit in a crisscross pattern through to the skin. Bend the skin backwards so that the cubes pop up. Slice the cubes away from the skin. Score and slice any fruit left on the pit.
Helpful Hints:
_ Cutting the mango takes a few extra minutes. If pressed for time, use mango chutney instead.
_ Chopped red onion is used in both recipes. Chop at one time and divide accordingly.
_ If you like your salsa hot, add more jalapeno pepper.
Countdown:
_ Cut mango cubes.
_ Make salsa.
_ Make rice.
_ While rice cooks, make chicken.
Shopping List:
Here are the ingredients you'll need for tonight's Dinner in Minutes.
To buy: } pound boneless, skinless chicken breast, 1 small bottle ground cumin, 1 small bottle cayenne pepper, 1 small bottle roasted, unsalted peanuts, 1 ripe mango, 1 red onion, 1 jalapeno pepper, 1 lime, 1 small bunch cilantro and 1 small bunch scallions.
Staples: sugar, olive oil, long-grain white rice, salt and black peppercorns.
