Best Chicken Tango Recipes

TANGO MANGO CHICKEN

Steps:

• Heat vegetable oil in a skillet over medium heat. Cook and stir onion, red bell pepper, and yellow bell pepper until softened, about 4 minutes. Add chile pepper and garlic; cook until fragrant, about 2 minutes.
• Cook and stir chicken and mangos with juice in the skillet with vegetable mixture until chicken is cooked and no longer pink in the center, turning the chicken to cook evenly, about 10 minutes. Add plum sauce and continue cooking until sauce thickens, 5 to 10 minutes. Serve over rice.

CHICKEN TANGO

Steps:

• Pre- heat oven to 325° F. Bake tortillas for 10 minutes Let them cool. Blend tortillas into coarse powder, add Sargento cheese. Make sure cheese does not melt. Broil poblano peppers. Remove some charred skin. Chop ¼ red onion, garlic, poblano pepper and blend it well. Take ½ cup yoghurt in a bowl, add onion, garlic mixture. Add salt, pepper, lime juice, roasted cumin, red chili pepper, 1 tablespoons oil. Marinate chicken thighs in it for 30-45 minutes.
• For avocado sauce, blend avocado, 3tbsp yoghurt, ½ broiled poblano pepper, salt and lime juice.
• Toss the marinated chicken in tortilla and cheese mixture. Add olive oil in pan on slow heat. Add coated chicken and let it cook on both sides.
• For cole slaw finely chop red cabbage. Add salt, lime juice; mix it gently.
• To make spicy mango relish, chop mango into fine pieces and add small pieces of poblano pepper.

MANGO-TANGO CHICKEN

Steps:

• Place 1 tablespoon olive oil in large skillet. Add chicken breasts to pan and drizzle an additional tablespoon of oil over the breasts.
• Top chicken with the diced mangoes and the chopped green onions, then sprinkle with the chile powder.
• Drizzle the remaining tablespoon of olive oil and the lemon juice over all.
• Bring to a boil over medium-high heat. Stir well and turn chicken over, being sure to keep the chicken well coated with the mango sauce.
• Reduce heat to medium; cover and simmer for 20-30 minutes until breasts are done.
• Serve over steamed white rice, and top with snipped fresh coriander leaves.

BLACKENED CHICKEN FINGERS WITH WANGO TANGO SAUCE

Steps:

• Marinate chicken in the oil and hot sauce while blending blackening spices.
• Whisk sour cream and dressing with last 5 ingredients.
• Roll chicken strips in the dry mix one at a time and place on non-stick cookie sheet (do not layer).
• Spray tops of tenders with"Pam", or lightly brush with oil.
• Bake in top half of PREHEATED 425 degree oven for 10-15 minutes.
• Let cool, serve on platter with dipping sauce in the middle.

THAI CHICKEN TANGO

Steps:

• Heat oil in large skillet over medium-high heat. Add chicken; season with salt and pepper. Cook 3 minutes. Turn chicken; add green beans and ginger to skillet. Cover and cook 6 to 7 minutes or until chicken is lightly browned and no longer pink in center and beans are crisp-tender. 2. Uncover skillet; reduce heat to medium. Stir in basil and 1/2 cup chili sauce. Cook 2 to 3 minutes or until heated through. 3. Fill plastic sandwich bag with 2 to 3 tablespoons chili sauce. Hold top of bag bunched together in one hand. With scissors, snip a small hole in bottom corner of bag. Make a zigzag line across serving plate(s). Arrange chicken and beans on top with sauce in pan.

CHICKEN AND MANO TANGO

Steps:

• Peel the mangoes and remove the seed. Scrub celery and roughly chip. Juice the limes. Trim green onions and roughly chop. Blend all ingredients in a food processor or blender. Add the olive oil gradually to the mixture. Chop the cilantro and add to the dressing, do not puree. Prepare chicken by removing from bones, remove skin and far Arrange lettuce leaves on a plate. peel and halve cucumber, dice and sprinkle over lettuce. Pile chicken onto plate and pour on the dressing, garnish with extra cilantro if desired.