Mambo Chicken with Mango Salsa

This recipe, I found to be very tasty. Especially if you like fresh fruit. The chicken marinates in a lime, garlic, Soy sauce mix, and when it cooks, It really brings out those bright fresh flavours. I baked mine in the oven on a rack, but think it would improve the taste even more if cooked on a grill. I was worried about  how the mangos were going to taste mixed with onions, and parsley and jalapenos, but it was still quite good. and if you mixed a bite of the salsa with the chicken, it went really well together. Found out the chicken also tasted really good went dipped into the avocado soup.

This recipe also proves to be really good for you, since it is a skinless chicken dish, and gets your serving of fruit and vegetables in there too. Would like to try this again another day, and mess around with the recipe more.

Kijo Rating:☆☆☆☆1/2

    

Ingredients:

    

Chicken:

• 8 boneless, skinless, chicken thighs (or 4 skinless, boneless chicken breasts)
• 3 garlic cloves, minced
• 2 tablespoons freshly grated ginger
• 1/4 cup tamari sauce or soy sauce
• 1/4 cup freshly squeezed lime juice

Mango Salsa:

• 2 mangos, peeled, pitted, and cut into 1/4-inch cubes
• 3 tablespoons freshly squeezed lime juice
• 1 to 2 jalapeno chilies, seeds and membranes removed, minced
• 3 green onions, finely sliced
• 2/3 cup lightly packed fresh cilantro leaves, stems discarded, coarsely chopped

Preparation:

Rinse the chicken thoroughly under cold running water. Pat dry with a paper towel. In an oven-proof baking dish combine the remaining ingredients. Add the chicken and turn several times to mix the ingredients.

Cover with aluminum foil and marinate for 2 to 4 hours in refrigerator.

Combine all the salsa ingredients in a bowl and mix thoroughly with a fork. Reserve.

Preheat oven to 375 degrees F.

Transfer covered baking dish to oven and bake for approximately 20 minutes, or until chicken is cooked throughout.

To serve, spoon a generous serving of salsa onto plate and top with 2 thighs.

To read more on the recipe, please find it at Food Network's Webpage.

Chilled Avocado Soup

This was a recipe I ran across on One Perfect Bite and just had to try it!! Love avocados, and the recipe was neat to try. I pretty much kept this recipe as was, and it was yummy! but to be honest, tasted like guacamole pretty much, just a different texture. However, with the chicken broth in it, gives you a bit of protein, and probably proves more nutritious for you than guacamole. Also went great with the chicken that I cooked. I had no problem processing all the food in a regular blender, and if you have a good lid for the blender, you can put it in the fridge like that, and it holds well. Because of the lemon in the recipe, it stays good for a few nights. cooked it Friday night, and still tasted fine earlier today (Sunday). Also recommend to make this ahead of time, so it has time to chill properly in the fridge. Also liberally salt the dish.

Kijo Rating: ☆☆☆1/2

   

Ingredients:

    

1 bunch scallions (about 8)

3 large ripe avocados

1 to 2 teaspoons chopped garlic

1 large lemon, juiced

1/4 teaspoon cumin

1/4 teaspoon sweet smoked paprika (pimenton)

2 cups chicken broth

1 small handful cilantro or parsley

1-1/2 to 2 cups ice water

Salt and pepper to taste

Cilantro or parsley leaves for garnish

    

Preparation:

  
1) In the morning, trim scallions. Coarsely chop white part and place in jar of a blender. Add flesh of one avocado, garlic, and lemon juice. Puree. Add flesh of second avocado; puree. Add third avocado, cumin and paprika. Puree until smooth. Add cilantro. Slowly add chicken broth; blend until smooth. Add salt and pepper to taste. Refrigerate.
2) Just before serving, stir in iced water to thin puree. Check seasoning, adding salt and pepper if needed. Transfer to serving bowls. Garnish with cilantro or parsley leaves. Yield: 4 to 5 servings.