Quantum BBQ Mango Chicken Dinner
Okay, first up...I broke my own rule. This was not quick. It was a little bit of prep work, but overall, it still fits into a larger scope of .. quick! But it is SOOOO worth it!
And all the credit goes to my awesome nephew, Keenan, who made this for his whole family at the cabin! THANKS KEENAN! I modified your stellar recipe to be a bit more West Coast, i.e. I used the BBQ!!!!
Okay, ingredients are:
chicken breasts, colourful peppers, organic garlic, onions and of course - mangos (frozen cubed)! Red wine is not optional. It is mandatory.
The usual assortment of kitchen utensils too. And parchment paper. I am a big fan of parchment paper to line pans. The mess then goes away easy. Plus, I like to think of it as papyrus. Harkens back to an earlier life as a Pharaoh. But that is another story.
Chop the onions. Chop the garlic so that it is about quarter size, and fairly thick. Do not crush the garlic! Slice the peppers up, into strips and then dice them into smaller pieces. I kept the 'top' of each pepper, mostly as decoration, as you can see. Just looks neat!
Start frying the garlic in one pan and the onions in the other. Timing is everything ... so .... guess!
Once the chicken is nearly done, the onions and the garlic will have nicely browned. Mix together and keep on low heat and start sauteing the peppers in the bigger pan. Just get them nicely sizzling and about to darken. Lots of stirring involved!
Eventually your timing will be perfect - chicken breasts done, onions/garlic browned perfectly, diced peppers smell great!
Lay the parchment paper down in the pan. Slice the chicken breasts into smaller strips. Make a bed of sauteed onions and garlic on the parchment. Lay the chicken strips down next. Cover with the sauteed peppers and then dump about a cup of frozen mango cubes on top. Yup, frozen ones! They could have thawed, but they don't need to! They are all going into the oven! Extra juice keeps things moist throughout too!
Put the decorative pepper tops ON TOP, and put in oven at about 380 for about 30 minutes or so - or until the peppers on top start to brown a bit. The chicken is already cooked from the BBQ and just gets better! You can stir a bit if you want, to get juices mixed up amongst all the good stuff.
Oh yes, wild rice going too! Or anything else quick and easy! And the red wine was amazing - 'The Dreaming Tree' and who cares about red with meat and white with fowl. Just go with what tastes good! And this was good! Go buy some!
Final product looks, smells and tastes awesome! If I had to change one thing, it would only be an ADDITION - next time I will either fry some mushrooms, or just add some button mushrooms when it goes in the oven. The garlic was absolutely amazing too!
We also had mussels in garlic butter sauce at the cabin, but I thought that might be pushing my definition of 'Quick' just a teensy bit far!
Thanks again Keenan! Reconsider your career - you should be a Chef!
The Doctor: Tracked you down with this. This is my timey-wimey detector. It goes ding when there's stuff. Also, it can boil an egg at 30 paces, whether you want it to or not, actually, so I've learned to stay away from hens. It's not pretty when they blow.
Okay, first up...I broke my own rule. This was not quick. It was a little bit of prep work, but overall, it still fits into a larger scope of .. quick! But it is SOOOO worth it!
And all the credit goes to my awesome nephew, Keenan, who made this for his whole family at the cabin! THANKS KEENAN! I modified your stellar recipe to be a bit more West Coast, i.e. I used the BBQ!!!!
Okay, ingredients are:
chicken breasts, colourful peppers, organic garlic, onions and of course - mangos (frozen cubed)! Red wine is not optional. It is mandatory.
 |
| The Ingredients |
The usual assortment of kitchen utensils too. And parchment paper. I am a big fan of parchment paper to line pans. The mess then goes away easy. Plus, I like to think of it as papyrus. Harkens back to an earlier life as a Pharaoh. But that is another story.
Chop the onions. Chop the garlic so that it is about quarter size, and fairly thick. Do not crush the garlic! Slice the peppers up, into strips and then dice them into smaller pieces. I kept the 'top' of each pepper, mostly as decoration, as you can see. Just looks neat!
 |
| Ingredients - prepped! |
Start the BBQ and get the chicken going!
Start frying the garlic in one pan and the onions in the other. Timing is everything ... so .... guess!
 |
| Ingredients - sauteing |
Once the chicken is nearly done, the onions and the garlic will have nicely browned. Mix together and keep on low heat and start sauteing the peppers in the bigger pan. Just get them nicely sizzling and about to darken. Lots of stirring involved!
 |
| Ingredients - almost done! |
Eventually your timing will be perfect - chicken breasts done, onions/garlic browned perfectly, diced peppers smell great!
 |
| BBQ Chicken ready! |
Put the decorative pepper tops ON TOP, and put in oven at about 380 for about 30 minutes or so - or until the peppers on top start to brown a bit. The chicken is already cooked from the BBQ and just gets better! You can stir a bit if you want, to get juices mixed up amongst all the good stuff.
 |
| Ingredients Pre-Oven |
 |
| Ingredients Post-Oven |
Final product looks, smells and tastes awesome! If I had to change one thing, it would only be an ADDITION - next time I will either fry some mushrooms, or just add some button mushrooms when it goes in the oven. The garlic was absolutely amazing too!
 |
| Ready to eat! Delish! |
This is one excellent, delicious, (mostly) quick dinner!
We also had mussels in garlic butter sauce at the cabin, but I thought that might be pushing my definition of 'Quick' just a teensy bit far!
Thanks again Keenan! Reconsider your career - you should be a Chef!
The Doctor: Tracked you down with this. This is my timey-wimey detector. It goes ding when there's stuff. Also, it can boil an egg at 30 paces, whether you want it to or not, actually, so I've learned to stay away from hens. It's not pretty when they blow.
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