Mango season seems to be so short that I want to make the most of it while it lasts. Mango is not only good for desserts and salads. It’s also great for sauces and other savoury dishes, and in this chase a spicy mango sauce. In the past I’ve used mango to make guacamole (which is great, by the way) for stuffed chicken. For this #mangomania month I wanted to recreate that recipe but with more local ingredients.
Yesterday I went to my local market to get the chicken breasts that I would use and the ingredients for the stuffing. One of the things I love about the markets here is that the butchers prepare the meat to your specifications right in front of you. I told the lady who I always buy the chicken from that I needed a chicken breast to stuff. She picked a big one, skinned it, boned it and cut it half making a perfect filet ready to be stuffed. You don’t get this kind of attention at the supermarket
After that I got the rest of the ingredients I needed (mangoes, poblano peppers, squash blossoms and panela cheese). Originally I was thinking about using chipotle peppers for the sauce, but the poblano peppers sounded like a better idea. And it was! The combination of flavors was delicious.
- 1 chicken breast, skinned, boned and cut in half
- 250 grms squash blossoms, chopped, washed and drained
- ½ white onion, chopped
- 100 grms panela cheese, cut in thick slices
- olive oil
- 1 Kent, Tommy Atkins or Haden mango, skinned and seeded
- 1 poblano peper, roasted, skinned and seeded
- ¼ white onion
- 1 garlic clove
- pinch of rosemary
- pinch of cilantro
- salt and pepper to taste
- Pre-heat oven to 175° C
- Drizzle olive oil over chicken breast and season to taste. Set apart
- In a medium skillet heat olive oil and saute chopped onion. Add squash blossoms and immediately turn heat off. Season to taste and stir.
- Stuff chicken breasts with the squash blossoms and panela cheese.
- Heat more olive oil in a heavy skillet that can be used in the oven. I always use a cast-iron skillet.
- Sear the chicken breasts and cover with foil. Note: You can use a couple of tooth picks to keep the breast from opening and the stuffing from spilling out.
- Place in the oven and cook for about 30 minutes.
- In the meantime, using a blender or food processor make the sauce with the mango, poblano pepper, onion and garlic.
- Pour in a sauce pan over high heat and bring to a boil.
- Reduce heat to low, add rosemary and cilantro and season to taste. Simmer for 10 minutes. Let it cool a little before serving.
- When the chicken is cooked, take it out of the oven and cut it in medallions.
- Serve some sauce on a plate and place the medallions on top. Cover with more sauce.
- Serve with Mexican rice and enjoy.
¡Buen provecho!
24 comments
Fantastic! That dish is just amazing. Now, I’m hungry… ;-P
Lovely black and white shot!
Cheers,
Rosa
O how I wish we could do the same thing here at the market! But well if there is anyone selling chicken at the market, it will probably all be already cut and ready to go. Talking about the market in my home town as I’m sure there are others were you could do that… Love the sound of the stuffed chicken Ben! Making me hungry..
Ben, my husband is a huge fan of mango and will adore this recipe. Love the combination of fruit and pepper.
The combination of mango & poblano sounds delicious. I have few not so sweet mangoes at home..will be try this sauce. Like you traditional, beautiful props.
A not so sweet mango would work great! The sauce only needs a hint of sweetness and the delicious flavor of the mango. Thanks for stopping by!
wow Ben.
this is just an insanely good looking meal
i mean the combo here is so creative!
gorgeous photos too!
YUM!! I will try to make this in the future!
i love anything with Mango…this is sounds yummy:)
That sauce and I have a date with destiny. Chicken probably won’t be involved…but hopefully you’ll forgive me. 😛
That squash bottom is gorgeous! Love this sauce – great use of mango.
Mango Poblano Sauce? OMG, Ben. What a fabulous creation!
This looks absolutely delicious, Ben!
Hi Ben! My whole family is a big mango fan and we just bought champagne mangoes. So far I haven’t used mango for savory dishes and I’m very intrigued to try. I think we’ll be hooked, just as we love eating mango as it is or in sweets!
I’ve been using more mangoes than ever this year. Love the idea of pairing them with poblanos for a sauce. Looks fantastic!
Oh, the combination sounds so good! Wish I could try it.
Mangoes rule – and you make the most amazing dishes, condiments, drinks etc, with them. I am dying to try this mango-poblano sauce, or anything you make for that matter! Question – what do you think of sliced mango on a fish taco?
Greatly executed and love the BW foto…
Wow, this chicken with zucchini blossom and panela cheese must taste delicious…like the mango sauce with a touch of spiciness….beautiful pictures Ben.
Hope you are having a great week 🙂
Oh that is a lovely dish. I wonder if I can get squash blossoms at the farmers market yet.
ohhh, sí!!!
Se me hace agua la boca, jamás se me hubiera ocurrido combinar mango y poblano!!!!
Gracias por compartir la receta. Espero tengas un excelente fin de semana! 😀
Ben this sounds so absolutely amazing!
Oh, this looks so yummy! I need more Mexican in my life!
Nicely done job Ben! The photography on this dish is stunning and I like the addition of you adding in mango along with the panela cheese.
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