Este prato de frango com manga é uma fusão de sabores surpreendente e deliciosa. A doçura da manga madura combina-se perfeitamente com o toque fumado do bourbon e o aroma perfumado do alecrim, criando um molho irresistível que envolve o frango desfiado. É uma receita rápida, exótica e ideal para um jantar diferente durante a semana.

Ingredientes

  • 2 peitos de frango, limpos e sem as peles
  • 1 colher de sopa de azeite
  • 1 manga madura em cubos
  • 3 raminhos de alecrim fresco
  • 1 colher de sopa de pimenta preta inteira
  • 3 dentes de alho picados finamente
  • 1 colher de chá de açúcar branco
  • 2 colheres de sopa de bourbon
  • Meia colher de chá de pimenta vermelha em pó
  • Sal a gosto

Preparação

  1. Coloque os seios entre dois lençóis de plástico e alise-os até ficarem com 1/4 de polegada de espessura.
  2. Aqueça o óleo em uma panela.
  3. Frite o frango até começar a dourar.
  4. Tire-os do fogo e triture em pedaços pequenos com um par de garfos. Não jogue o óleo na panela.
  5. Reaqueça o óleo e adicione o alho, o alecrim e as mangas. Cozinhe em fogo baixo por dois minutos ou até que as partes da manga comecem a se desintegrar.
  6. Adicione o frango desfiado e pimenta, açúcar, pimenta em pó e bourbon.
  7. Cubra e cozinhe por dez minutos.
  8. Tempere a gosto com sal. Mexa e deixe em fogo médio por um minuto.
  9. Sirva quente com arroz cozido no vapor ou ervilhas pulav.

Ready for a dish that’s sweet, savoury, and a little bit spirited? The English recipe is waiting for you.

Mango and Bourbon Chicken

This isn’t your typical creamy mango chicken; it’s a vibrant, pan-fried dish with a complex and sophisticated flavour profile. The sweetness of the ripe mango is beautifully balanced by the smoky, oaky notes of bourbon and the fragrant, pine-like aroma of fresh rosemary. It’s a quick and impressive skillet meal that comes together in minutes.

The technique of flattening the chicken breasts ensures they cook quickly and evenly, while shredding the meat allows it to soak up every bit of the delicious, glossy sauce. The combination of black pepper and red pepper flakes adds a gentle warmth that cuts through the richness, creating a perfectly balanced dish.

This dish is fantastic served over fluffy steamed rice, which acts as the perfect canvas for the bold flavours of the sauce. For a more complete meal, a simple pea pilaf or some steamed green beans would be excellent accompaniments.

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon of olive oil
  • 1 ripe mango, diced
  • 3 sprigs of fresh rosemary
  • 1 tablespoon of whole black peppercorns
  • 3 cloves of garlic, finely minced
  • 1 teaspoon of white sugar
  • 2 tablespoons of bourbon

    • [2]

  • 1/2 teaspoon of red pepper flakes
  • Salt to taste

Method

  1. Place the chicken breasts between two sheets of cling film or baking parchment and, using a rolling pin or meat mallet, flatten them until they are about 1/4-inch thick.
  2. Heat the olive oil in a large frying pan or skillet over a medium-high heat.
  3. Fry the chicken for 3-4 minutes on each side, until it begins to brown and is cooked through.
  4. Remove the chicken from the pan and, using two forks, shred the meat into bite-sized pieces. Do not discard the oil left in the pan.
  5. Return the pan to a low heat. Add the minced garlic, rosemary sprigs, and diced mango. Cook gently for about two minutes, or until the mango pieces start to soften and break down slightly.
  6. Add the shredded chicken back to the pan along with the black peppercorns, sugar, red pepper flakes, and bourbon.

    7. [3]

  7. Stir everything together, cover the pan, and let it simmer for ten minutes to allow the flavours to meld.
  8. Season to taste with salt. Stir well and cook for one final minute over a medium heat.
  9. Serve hot with steamed rice or a pea pilaf.