Mango Habanero Recipe

Prepare and flatten chicken

If breasts are thick, butterfly them or place between plastic wrap and pound to an even 1/2-inch thickness. This yields 2 thin cutlets per breast if you prefer—adjust cooking time if leaving whole.

Marinate

In a bowl, combine 2 tbs olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Rub the mixture all over the chicken pieces and let rest 15 minutes at room temperature (or cover and refrigerate up to 2 hours).

Cook chicken

Heat a large skillet or grill pan over medium-high heat. Add a thin film of oil or nonstick spray. Cook chicken 4–5 minutes per side (for pounded cutlets) until internal temperature reaches 165°F / 74°C and exterior is nicely browned. If using whole thicker breasts, cook 6–8 minutes per side. Remove chicken to a plate and rest 5 minutes; keep warm.

Prepare mango and habanero: peel and dice mango to measure 1 cup. Remove seed from habanero and roughly chop (use gloves or wash hands after handling; include seeds for more heat, omit seeds for milder).

Simmer and blend: In a small saucepan combine mango, chopped habanero, 2 tbs white wine vinegar, 2 tbs honey, 1 tbs lime juice, 2 tbs water and 1/2 tsp salt. Bring to a gentle simmer over medium heat and cook 6–8 minutes until mango softens and flavors meld. Remove from heat and let cool slightly.

Pulse to sauce: Transfer mixture to a blender or use an immersion blender and puree until smooth. Taste and adjust salt, honey or vinegar as needed. If you want a silky finish, whisk in 1 tsp neutral oil. Strain through a fine sieve for an extra-smooth sauce (optional). Allow sauce to cool to warm or room temperature before using.

Prepare produce: Slice tomato into 1/4-inch rounds (about 3–4 slices). Thinly slice red onion into rings. Drain pickle slices if in jar. Rinse and dry lettuce leaves.

Toast buns: Butter cut sides of the buns with 1 tbs softened butter. Heat a skillet over medium heat and toast buttered sides until golden, about 1–2 minutes.

Melt cheese on chicken: Return the cooked chicken to the warm skillet for 30–60 seconds, place a slice of cheddar on each piece and cover the pan briefly (30–45 seconds) to melt the cheese. Alternatively, place chicken under a broiler for 30–60 seconds to melt.

Assemble: Spread about 1–2 tbs of mango habanero sauce on the bottom bun. Place lettuce, then cheesy chicken, 4 pickle slices per sandwich, 2–3 tomato slices, and a few red onion rings. Add another 1 tbs sauce on the top bun if you like extra heat. Close the sandwich.

Season and serve: Sprinkle a light pinch (about 1/8–1/4 tsp) of additional salt and pepper over the tomato or chicken if desired. Serve immediately with extra mango habanero sauce on the side for dipping.

Storage: Keep extra sauce in an airtight container in the refrigerator for up to 5 days. Leftover cooked chicken will keep 3–4 days refrigerated.