Pollo con Mango, Coco y Vino Blanco
Chicken with Mango, Coconut and White Wine
This is a very easy recipe that you can make with boneless chicken breasts, based on the technique of a French sauté. I am inspired by the mangos, so many varieties that come out in sequence, that the mango season lasts for months. If you don’t have mangos, you can substitute peaches, apricots or even plums. The coconut is almost always in season here, and we are using it in three ways. So many people are gluten free, I have changed the all-purpose flour to coconut flour to dredge the chicken pieces, use toasted coconut to give texture and a little coconut milk to sweeten the sauce. Serve with cilantro rice.
Makes 2 portions
Ingredients
1/4 cup coconut flour
½ teaspoon sea salt
¼ teaspoon black pepper, freshly ground
2 boneless chicken breasts, 4-5 oz each
2 tablespoons olive oil
2 tablespoons butter, unsalted
1 mango, sliced in wedges, about ¾ cup - 10 slices
3 cloves garlic, finely chopped (1 tablespoon)
1/4 cup white wine, I am using Monte Xanic Chenin Colombard
¼ cup chicken stock
2 tablespoons coconut cream or coconut milk
2 chile de arbol, whole, with the stem on
2 tablespoons toasted slivered almonds
2 tablespoons toasted shredded coconut
¼ cup parsley leaves, chopped fine
Sea salt, to taste
Black pepper
Method
Put the coconut flour on a plate and mix in the salt and pepper. Dredge the chicken breasts on both sides and set them aside.
In an 8 or 9 inch frying pan, heat the olive oil and butter. When it is hot, place the chicken breasts in the pan without letting them touch. Saute them until they are brown on a medium high heat, and turn them once. You have to be careful not to let the coconut flour burn. When they are browned on both sides, remove the breasts from the pan, place them on a plate and set aside. In the same fat, add the mango slices to cook them on both sides. Add the garlic and the chile de arbol and sauté a minute or two more, on medium heat.
Deglaze the pan with white wine and follow with the chicken stock and coconut milk. Let the mixture start to reduce, then add the almonds, shredded coconut, and parsley.
Return the chicken breasts to the pan, heat through and correct the sauce with sea salt and pepper.
Serve the chicken breasts with rice and lay the mango slices and one chile de arbol on top of the chicken breasts. Spoon the sauce on each one. Serve hot.
HINT
If the sauce cooks down too much and gets too thick, add a little chicken stock or wine to revive it; make sure you taste to correct the sauce. You can add a little more wine, stock or coconut cream to balance it and of course, the sea salt!
¡Buen provecho!
