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Mango Sweet Heat Chicken

Moist Pan Seared Chicken Breast smothered in Jalepeños, Red Onions, Sweet Bell Peppers, Sugar Bomb Tomatoes and a mildly sweet Mango Sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American

Equipment

  • Cast Iron Skillet
  • Cutting Board
  • Knife
  • Large Bowl

Ingredients
  

Protein

  • 4 Chicken Breast Boneless & Skinless. May substitute for Chicken Thighs, just adjust cooking time.

Produce

  • 4 Jalapeños
  • 1 Small Red Onion Sliced thinly.
  • 1 Red or Yellow Sweet Bell Pepper Sliced thinly.
  • 1/2 cup Fresh Cilantro Chopped up.
  • 12 oz Sugar Bomb Cherry Tomatoes May substitute for your choice of Cherry Tomatoes
  • 2 Mangos Peeled, sliced then cubed.
  • 2 Hass Avocados

Seasonings

  • 1 tbsp Garlic Herb Seasoning No Salt
  • 2 tbsp Adobo Seasoning
  • 1 tsp Onion Powder
  • 1 tsp Cumin
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Black Pepper

Pantry

  • 1 tbsp Brown Sugar

Oil

  • Olive Oil

Other

  • White or Yellow Rice Prepared.

Instructions
 

Chicken Preparation

  • Place Chicken in a large Bowl or Zip Lock Bag.
  • Add a drizzle of Olive Oil, 1/2 of Chopped Cilantro & Seasonings to Bowl (Zip Lock Bag & Seal). Using your hands, massage ingredients into Chicken being sure to incorporate together. Make sure Chicken is covered thoroughly and evenly. Set aside and let marinade for minimum 20 minutes. This can be done the night before, covered and placed in refrigerator to marinade overnight. Let it come to room temperature prior to cooking.

Cooking Chicken

  • Heat Cast Iron skillet on medium high. Drizzle generously with Olive Oil.
  • Place Chicken in skillet and begin searing Chicken for 8-10 minutes. Flip over to opposite side and continue searing Chicken for additional 8-10 minutes or until internal temperature reaches 165℉. Cooking time will vary depending on the size and thickness of Chicken being prepared. Remove and set aside to rest.
  • Lower cooking temperature to medium. In same skillet, drizzle a little more Olive Oil. Add whole Jalapeños, Red Onions & Sweet Bell Peppers and begin sautéing 4-5 minutes or until vegetables soften and Jalapeños begin to blister. Remove Jalapeños. Slice 2 of the Jalapeños thinly and add back into Pan.
  • Add Cherry Tomatoes, Mango Cubes, Brown Sugar & 1/4 cup of Water to skillet and sauté with Red Onions & Peppers until Tomatoes begin to soften and Mangos cubes break down to a mashed consistency. If sauce is too thick, may add a little more of water until desired consistency is reached. Taste sauce at this point to see if additional seasonings will be needed.
    *** Didn't season prior to tasting as seasonings are still on skillet from cooking Chicken prior to sauce preparation and will carry over to vegetables.
  • Place Chicken back into skillet and spoon Mango Sauce over it. Let it simmer together for additional 3-5 minutes.
  • Place Chicken on top of prepared Rice, spoon Vegetable and Mango Sauce over Chicken, garnish with fresh Cilantro, slices of Avocado and remaining Jalapeños. Enjoy!
Keyword Boneless & Skinless Chicken, Chicken, Chicken Breast, Mango