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Fresh mango chicken tinga is a tropical treat for your taste buds

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Give tonight's dinner a tropical flavor with this sweet-and-spicy mango chicken tinga

If you're a fan of sweet-and-spicy dishes, here is a perfect chicken dinner that combines both red and green jalapeños with fresh mango for a tropical-inspired meal.

For this dish, I cooked chicken breast in a skillet along with fresh jalapeños, sweet bell peppers, onions and fresh mango. I gave the sauce a hint of creamy texture by using Mexican crema.

Garnish this dish with cilantro leaves, and serve over fluffy, cooked rice for a tropical dish with just the right amount of heat.

Give tonight's dinner a tropical flavor with this sweet-and-spicy mango chicken tinga

Sweet-and-spicy fresh mango chicken tinga recipe

Sweet-and-spicy tropical flavors come together in this easy skillet dish with chicken, jalapeños, fresh mango and lots of spices.

Serves 4

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes

Ingredients:

  • 2 tablespoons avocado, canola or olive oil
  • 2 chicken breasts, diced
  • 1/2 small sweet onion, minced
  • 1 large mango, diced
  • 1 green jalapeño, sliced thin
  • 1 red jalapeño, sliced thin
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 teaspoon ground cumin
  • 1/2 tablespoon garlic powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper, to taste
  • 1/4 cup chicken broth or stock
  • 1/4 cup crema or heavy whipping cream
  • Fresh cilantro, as garnish
  • Cooked rice, for serving

Directions:

  1. To a large skillet over medium heat, add the oil and the chicken. Cook the chicken pieces for about 5 minutes or until the juices run clear and the centers are no longer pink.
  2. To the skillet, add the onions, mango, jalapeños, bell peppers and spices. Cook for an additional 5 minutes (stirring frequently), until the vegetables have begun to soften.
  3. Add the chicken broth and the crema to the skillet, and reduce the heat to medium-low.
  4. Allow the chicken to simmer uncovered for about 10 minutes. The sauce should be light and coat the chicken and vegetables but thicken.
  5. To serve, divide the rice among plates or bowls, and spoon the chicken on top of the warm rice.
  6. Garnish with fresh cilantro, and serve warm.

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