Time 55m Yield 6 servings Number Of Ingredients 11 Steps:
Put the chicken breasts in a resealable plastic bag and add the chile powder, lime zest, 2 tablespoons of the olive oil and some salt and pepper. Seal the bag and shake to coat. Refrigerate for at least 30 minutes and up to 4 hours. Heat a grill pan over medium-high heat. Remove the chicken from the bag and let any excess marinade drip off. Grill the chicken breasts until cooked through, 4 to 5 minutes per side. Keep warm. Put the mango, kale, scallions, jalapeno and bell pepper in a large bowl. Whisk together the lime juice, chopped cilantro, 2 tablespoons of the reserved mango liquid, the remaining 1/4 cup olive oil and salt and pepper to taste in a small bowl. Pour half of it over the salad and toss to coat. Add more if you like. Cut the chicken breasts into slices and fan them out. Pile the salad on a plate and arrange the chicken on top. (Or you can leave the breast whole and pile the salad on top of the chicken.)
Time 35m Yield 2 Number Of Ingredients 11 Steps:
Heat oil in a saucepan over medium heat. Add onion, garlic, and chili powder; cook, stirring occasionally, until softened, about 8 minutes. Stir in mango puree, lime juice, sugar, lime zest, salt, and pepper; bring to a boil. Reduce heat and add chicken pieces. Simmer until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Serve.
Time 1h45m Yield 8 Number Of Ingredients 19 Steps:
Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 30 minutes. Transfer chicken to a work surface to cool; shred. Heat canola oil in a large pot over medium heat; cook and stir onion, Anaheim pepper, jalapeno pepper, and garlic until slightly softened and fragrant, about 8 minutes. Add shredded chicken, chicken stock, tomatoes, tomato sauce, mango, lime juice, lime zest, cilantro, chili powder, cumin, sea salt, black pepper, sugar, and cinnamon; bring to a boil. Reduce heat to low and simmer until chicken filling is reduced, at least 45 minutes. Fill corn tortillas with chicken filling.
Time 25m Yield 4 serving(s) Number Of Ingredients 12 Steps:
In a small dish stir together spices. Sprinkle both sides of chicken breasts with spice mixture. Heat margarine in a large nonstick frypan over medium high heat. Add chicken breasts and cook, turning occasionally, until both sides are deep golden brown and chicken is no longer pink inside, about 10 to 15 minutes. Add mango and green onions. Cook, stirring, just until heated through, about 1 minute. Remove from heat. Sprinkle with salt, coriander and squeeze lime over. Serve immediately.
