Chicken Creole with Mango

Ingredients

 * 3 1/2 lb. broiler-fryer chicken (cut lengthwise in half)
 * 1 med. onion, peeled, cut into 1/2" slices
 * 1/2 c. orange juice
 * 1 red bell pepper
 * 1/4 c. lemon juice
 * 3 Tbs. cider vinegar
 * 1/4 c. lime juice
 * 2 Tbs. cornstarch
 * 1 clove garlic minced
 * 2 Tbs. tomato paste
 * 2 tsp. salt
 * 2 Tbs. sugar
 * 1/4 tsp. ground pepper
 * 2 Tbs. water
 * 1 green bell pepper chopped
 * 2 mangoes, pitted, pared, cut into 1/2" slices
 * 4 c. water
 * 2 oranges, cut in 1/2" slices
 * Vegetable oil
 * 3 small carrots, julienne

Directions

 * 1) Combine chicken, orange juice, lemon juice, lime juice, garlic, salt and ground pepper in large bowl. Let stand covered, turning occasionally, for 1 hour.
 * 2) Transfer chicken mixture to large saucepan; add water and green pepper. Heat to boiling; reduce heat. Simmer covered until chicken is almost tender, about 20 minutes; remove chicken and pat dry.
 * 3) Pour 6 inches oil into deep Dutch oven; heat to 375 degrees. Meanwhile, skim grease from cooking liquid; add carrots, red pepper, onion, vinegar, tomato paste and sugar. Dissolve cornstarch in water. Stir into cooking liquid. Heat until mixture thickness and bubbles for 2 minutes; reduce heat. Add mangoes and oranges; keep warm.
 * 4) Fry chicken in oil until golden brown, about 10 minutes; drain on paper toweling. Transfer chicken to platter. Spoon sauce over chicken.