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Mango Chicken

This recipe was provided by Chef Vishwa Mohan from AMS Food Services
Yield:   50 servings
Serving Size:   250 mL
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Ingredients

  • 8 kg  Chicken breast or thighs, boneless, skinless*
  • 2 bunches   Cilantro
  • 125 ml   Garlic, minced**
  • 640 ml   Honey
  • 1.6 kg   Mango chunks, frozen
  • 250 ml   Canola oil
  • 80 g (180 ml)  Cumin, whole seed
  • 320 ml  Apple cider vinegar
  • 160 g (360 ml)  Ginger, fresh
  • 320 g (900 ml)  Onion, chopped
  • 5  Habanero***
  • Salt & Pepper to taste

 

*Or use whole chickens and shred meat

** Chef recommends doubling or tripling garlic, the amount listed is conservative for younger taste buds.

*** May want to omit for elementary-aged students

Method

Step 1 (Day before cooking)

Heat oil in a pot and add cumin to crackle.

Step 2

Add onion dices, garlic and ginger. Sauté till onion sweats completely but does not get colour.

Step 3

Add mango chunks, cilantro and habanero and cook until mango start to mush. Remove from the heat and cool.

Step 4

Add the mango mix in vitamix blender and add honey, apple cider vinegar, salt and pepper and blend until very smooth. Marinate the chicken in the mango habanero sauce overnight.

Step 5 (Day of cooking)

To cook chicken, give strong grill marks and cook in the oven at 350°F until internal temperature reaches 74° C. Rest for 10 mins and slice for taco.

 

 Instant Pressure Cooker Option:

Place chicken breasts in the cooker with 1 cup chicken stock. Set the timer for 10 minutes at high pressure. Check internal temp with instant read thermometer to ensure chicken’s internal temp is safe. If using whole chickens, cook for 7 mins/lb.

HACCP

Cook chicken breasts/thighs until internal temperature reaches 74° C for a minimum of 15 secs.

Whole chicken should reach 82° C.

Cooling: Cool from 60° C to 20° C within 2 hours, and 20° C to 4° C within 4 hours.  If not achieved, throw out.

Cold Holding: When cooled to 4° C, cover and store at 4° C.  If more than 4° C for 2 hours, throw out.

Reheating: Reheat to 74° C in less than 2 hours.  If reheating takes more than 2 hours, throw out.

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