Recipe by Chef Nick Wallace
INGREDIENTS
3 lbs. skinless boneless chicken thighs
1/4 cup olive oil
2 tsp salt
1 tsp coarse black pepper
DIRECTIONS
Use a paper towel to pat chicken dry and season generously with salt and pepper.
Heat the olive oil in a large skillet, cook over high heat until oil begins to smoke.
Working in batches, add chicken to skillet without crowding. Cook chicken on one side without turning for 5 minutes. This step will help ensure your chicken gets extra crispy.
Flip chicken over and reduce heat to medium low. Continue cooking until chicken is cooked through with an internal temperature of 170°F.
Prep: 5 mins Cook: 15 mins 6 Servings
Mango Chutney
INGREDIENTS
1 Tbsp olive oil
2 cloves garlic minced
1/2 medium yellow onion, diced
2 tsp grated fresh ginger OR 1 tsp dry ground ginger
1 tsp honey
1/2 cup white vinegar
1 tsp mustard seeds
4 oz water
1/2 tsp cumin
1/2 tsp red pepper flakes
1/4 tsp cinnamon
4 cups of Dole® Frozen Mangoes
DIRECTIONS
Heat oil in a small saucepan over medium heat, then sauté garlic, onion, and ginger until onions are slightly translucent, about 5 minutes.
Add the onion mixture to a medium saucepan along with the rest of the ingredients. Stir well and bring to a gentle simmer over medium/low heat. Cook uncovered for 1 hour, stirring occasionally.
Mash with a fork or potato masher any remaining large mango chunks. Serve warm or chilled over pan-seared chicken or fish, or add to tacos and burritos.
Prep: 15 mins Cook: 1 hr 2 Servings
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