Ingredients
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1⁄2 cup cornstarch
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1⁄2 teaspoon grated nutmeg
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1⁄2 teaspoon black pepper
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1⁄4 teaspoon salt
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1 1⁄2 - 2 lbs chicken breasts
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1⁄4 cup rum
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2 large mangoes
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1⁄2 teaspoon grated nutmeg
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Directions
Prep Time: 20 m | Cook Time: 45mins | Serves: 4
Coconut Chicken With a Tropical Mango Rum Sauce,“I made this for Ready Set Cook 2006. This Easy, Sweet, Caribbean recipe consist of chicken strips coated with coconut and fried with a warm rum mango sauce with a little kick. Scotch Bonnet Pepper are very HOT! Be careful not to get in your eyes. Best to wear gloves when handling. Serve over rice for a main meal or as appetizers.”,I loved the Mango Rum Sauce! The recipe was easy to follow, which is huge to me since I rarely cook. Thanks for sharing!
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Steps
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1
Done
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Mix the first 4 ingredients together in a large container with a top. Add chicken pieces, toss till coated and set aside. |
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2
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Place all Mango Rum Sauce ingredients in a blender or food processor and blend till smooth. Add to a pot and simmer over low heat for 10 minutes. Keep warm. |
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3
Done
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Whisk egg whites till frothy. Toss in chicken pieces till coated. |
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4
Done
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Place coconut in a bowl and dip each piece of chicken to coat with coconut. |
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5
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Set aside. |
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6
Done
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Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high. |
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7
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Cook 1/2 the chicken at a time about 4-5 minutes each side. Do not over crowd the pan. |
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8
Done
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Drain cooked chicken on paper towels. |
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9
Done
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Place chicken on a serving platter serve with Mango Rum Sauce. |
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10
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11
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14
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15
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