Typically Tropical Mango Chicken Recipe

Name: Typically Tropical Mango Chicken
Prep time: 60 min
Cook time: 55 min
Total time: 115 min
Yield: Serves 1 or more
Ingredients: 1/2 cup raisins; 1/4 cup dark rum; 1/4 cup unsweetened shredded coconut; 1 can (13.5 oz) full-fat coconut milk; 2 tablespoons olive oil; 1.5 lbs boneless, skinless chicken thighs; 1 medium onion, chopped; 1 cup cubed butternut squash; 2 cloves garlic, minced; 1 scotch bonnet pepper, finely minced; salt and pepper to taste; 1 tablespoon grated fresh ginger; 2 tablespoons curry powder; 1 large sweet bell pepper, thinly sliced; 1 cup chicken stock; 2 cups mango, cubed; 2 tablespoons lime juice; rice for serving; fried plantains for serving

Escape to the tropics with this vibrant and flavorful Typically Tropical Mango Chicken! A tantalizing blend of sweet mango, spicy scotch bonnet pepper (or your preferred chili), and warming coconut milk creates a truly unforgettable dish. Perfectly tender chicken is simmered in a rich curry sauce with butternut squash and sweet bell peppers, then finished with a bright burst of lime. Serve this Caribbean-inspired masterpiece over fluffy rice and crispy fried plantains for a complete culinary adventure. (Note: Raisins require several hours of soaking – plan ahead!)

Prep Time 60 mins

Cook Time 55 mins

Calories 568.1 kcal

Protein 60g

Rating 4.8 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Typically Tropical Mango Chicken

1/2 cup raisins
1/4 cup dark rum
1/4 cup unsweetened shredded coconut
1 can (13.5 oz) full-fat coconut milk
2 tablespoons olive oil
1.5 lbs boneless, skinless chicken thighs
1 medium onion, chopped
1 cup cubed butternut squash
2 cloves garlic, minced
1 scotch bonnet pepper, finely minced
salt and pepper to taste
1 tablespoon grated fresh ginger
2 tablespoons curry powder
1 large sweet bell pepper, thinly sliced
1 cup chicken stock
2 cups mango, cubed
2 tablespoons lime juice
rice for serving
fried plantains for serving

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How to Make Typically Tropical Mango Chicken

Soak 1/2 cup raisins in 1/4 cup dark rum for at least 4 hours, or preferably overnight.
Combine 1 can (13.5 oz) full-fat coconut milk with 1/4 cup unsweetened shredded coconut; set aside.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes; remove from skillet and set aside.
Add another tablespoon of olive oil to the skillet. Add 1 medium onion, chopped; 1 cup cubed butternut squash; 2 cloves garlic, minced; 1 scotch bonnet pepper, finely minced (or 1-2 green/red chilies, to taste); and salt and pepper to taste. Sauté for approximately 5 minutes.
Stir in 1 tablespoon grated fresh ginger and 2 tablespoons curry powder. Cook for another 5 minutes, stirring frequently.
Add 1 large sweet bell pepper, thinly sliced; the coconut milk mixture; and 1 cup chicken stock. Return the chicken to the skillet.
Bring to a boil, then reduce heat to low and simmer for 15 minutes.
Stir in the soaked raisins and 2 cups mango, cubed.
Heat through for 5 minutes. Stir in 2 tablespoons lime juice and adjust seasoning to taste.
Serve hot over rice with fried plantains.