I’ve been seriously obsessed with mangoes this year.
Nearly every week for the past couple months, I’ve been piling them into my cart at the store, pressing and prodding each one to find one perfectly soft.
Every week I’d cut up miscellaneous fruit and mix it together for breakfast – sometimes cantaloupe, strawberries, pineapple, all kinds of different things. But one thing remained constant – the mango.
And then I found this recipe in one of my favorite cookbooks – Mexican Everyday by Rick Bayless. It’s insanely easy and uses one of my favorite fruits – mango.
I truly apologize for not posting this sooner – now it’s nearly then end of mango season. So hurry up and go find some good, ripe mangos. And make this dish before time runs out.
I think I’m going to make a big batch of this sauce and freeze it to use it all winter long….
Spicy Baked Chicken with Mango
adapted from Rick Bayless and Mexican Everyday
1 tbsp vegetable oil
16 (1/4 oz total) dried arbol chiles, stemmed and seeded, or 2 (1/2 oz total) guajillo chiles, stemmed and seeded
3 garlic cloves, peeled
4 medium tomatillos, husked, rinsed, and halved
2 boneless-skinless chicken breasts, fileted into cutlets
1 large mango, peeled and diced
1 tbsp honey
To make the sauce: Heat oil in a medium skillet over medium heat. Add the chiles to the hot oil. Turn occasionally until they are aromatic and have changed color slightly, about 30 seconds. Scoop the chiles into a food processor, leaving behind as much oil as possible. Add garlic and tomatillos to the hot oil. Cook until well browned, turning halfway through. Scoop into food processor, add a pinch of salt and blend into smooth.
Lay chicken out in a glass baking dish and preheat oven to 400 degrees.
Pour the sauce over the chicken and scatter the mango over the top. Bake 15-20 minutes, or until cooked through. Remove chicken to a platter. Scoop sauce and mango into food processor with honey. Pulse a few times to combine. Spoon sauce over chicken and serve.