Pollo Mango Habanero Recipe

Marinate chicken

Pat chicken breasts dry. In a shallow bowl, whisk together 2 tbs olive oil, 2 tbs lime juice, 2 minced garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Place chicken in the marinade, coating both sides. Cover and refrigerate 20–30 minutes (or up to 2 hours) to let flavors penetrate.

Grill chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or brush grill pan with oil. Remove chicken from marinade and let excess drip off. Grill chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a plate and rest 5 minutes before serving. While resting, spoon mango habanero sauce over the tops of the chicken (about 2–3 tbs per breast) or hold sauce to the side.

Prepare ingredients: peel and dice ripe mango to yield about 1 1/2 cups. Remove seeds from habanero (wear gloves if sensitive) and roughly chop. Keep one slice of habanero aside if you want milder heat.

Sauté aromatics: In a small saucepan, heat 1 tsp neutral oil over medium heat. Add 1/4 cup chopped yellow onion and 1 minced garlic clove; sauté until translucent, about 2–3 minutes.

Simmer and blend: Add diced mango, chopped red bell pepper, chopped habanero, 2 tbs apple cider vinegar, 1 tbs honey, 1 tbs lime juice, 1/2 tsp salt and 2 tbs water to the saucepan. Stir, bring to a gentle simmer, and cook 6–8 minutes until peppers and mango soften and liquid reduces slightly.

Puree and adjust: Transfer mixture to a blender or use an immersion blender and puree until smooth. Taste and adjust seasoning — add a pinch more salt, honey for sweetness, or a splash more vinegar for brightness. If sauce is too thick, thin with 1–2 tbs water. Keep warm or chill if making ahead. Reserve about 1/2 cup for plating extra with the meal.

Par-cook potatoes: Place halved baby potatoes in a pot, cover with cold salted water and bring to a boil. Reduce to simmer and cook until just fork-tender, 10–12 minutes. Drain and let steam dry.

Sauté potatoes: In a large skillet over medium-high heat, add 1 tbs olive oil. Add par-cooked potatoes cut-side down and sear until golden and crisp, about 6–8 minutes. Season with 1/2 tsp salt and 1/8 tsp pepper. Transfer potatoes to a plate.

Cook squash and corn: In the same skillet add remaining 1 tbs olive oil and 1 tbs butter. Add sliced squash and corn kernels; sauté 3–4 minutes until tender-crisp and lightly browned. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Finish with spinach: Add spinach to the skillet, season with remaining 1/4 tsp salt and 1/8 tsp pepper, and cook, stirring, until wilted, about 1–2 minutes. Return potatoes to the skillet and toss gently to combine and reheat. Stir in chopped cilantro if using. Keep warm for plating.

Rinse rice: Rinse 1 cup long-grain rice under cold water until water runs clear; drain well.

Toast rice: In a medium saucepan heat 1 tbs vegetable oil over medium heat. Add the rice and toast, stirring, for 2–3 minutes until slightly golden.

Add aromatics and liquid: Add 1/4 cup finely chopped onion and 1 minced garlic clove to the rice; sauté 1 minute. Stir in 3/4 cup tomato sauce, 1 3/4 cups chicken broth (or water), 1/2 tsp ground cumin and 3/4 tsp salt. Bring to a gentle boil.

Simmer: Reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes. Fluff with a fork and stir in 1 tbs chopped cilantro if desired.

Plate: Spoon a portion of Mexican rice onto each plate (about 3/4 cup). Arrange a spoonful of sautéed potatoes, squash, corn and spinach beside the rice.

Top chicken: Place a grilled chicken breast over or next to the vegetables. Spoon an additional 2 tbs of mango habanero sauce over each breast, and serve extra sauce in a small ramekin or drizzled on the plate.

Garnish: Add a lime wedge to each plate for squeezing. Serve immediately while chicken is hot and vegetables are warm.