Kitchenability Blog
02.26.2016
Coconut-Crusted Chicken with Mango & Red Pepper Salsa & Fried Plantains
The other night we wanted to reminisce about our honeymoon in Antigua. Since we couldn’t go there, we decided to make some delicious, homemade coconut-crusted chicken, bust out a bottle of Susie’s Hot Sauce
, and crank up the Caribbean music.
It was a fun night.
I have not made a lot of Caribbean-style dishes in my day, but this was a fun one to play around with. It is inspired by a Rachael Ray recipe. I used her recipe as a guide, but decided to spice it up a bit with ours.
Coconut-Crusted Chicken with Mango & Red Pepper Salsa & Fried Plantains
Author: Nisa Burns Cochran
Ingredients
For the chicken:
- 2 chicken breasts
- 1 egg
- 1 cup shredded coconut (unsweetened)
For the salsa:
- 10 oz frozen mango, thawed
- 1 red pepper, chopped
- 1 tsp rice wine vinegar
- 2 Tbsp cilantro
For the plantains:
- 2 large plantains
- Salt to taste (about a tsp)
- Vegetable oil for frying (about ½ a cup)
Instructions
For the chicken:
- Pre-heat oven to 350℉.
- In a bowl, beat egg; in another bowl, place coconut.
- Dip the chicken breasts once in the egg, then in the coconut, then once again in egg and again in the coconut, till you have a good coating.
- In a large, oven-proof skillet, heat your oil over medium heat. Add the chicken to the pan, turning once till golden brown on both sides. About 3-5 minutes.
- Then, transfer skillet to oven and bake thoroughly until cooked all the way through (about 12-15 minutes).
- Serve with red pepper salsa and plantains.
For the salsa:
- In a large pan, place mango, red pepper, rice wine vinegar and cilantro. Cook till mango is nice and soft, along with red peppers (about 5-7 minutes on medium-high heat). Set aside.
For the plantains:
- Heat oil in a pan on medium-high heat. Slice the plantains in good-size rounds.
- Flick a tiny bit of water in oil. If it pops a little, your oil is ready.
- With tongs, gently place the plantains in the oil and fry each side till golden brown (about 5-7 minutes).
- Place on a paper towel and salt as desired.
Photo: Nisa Burns Cochran
