Chicken Creole with Mango

Ingredients

 * 3½ lbs broiler-fryer chicken (cut lengthwise in half)
 * 1 medium onion, peeled, cut into ½" slices
 * ½ cup orange juice
 * 1 red bell pepper
 * ¼ cup lemon juice
 * 3 tbsp cider vinegar
 * ¼ cup lime juice
 * 2 tbsp cornstarch
 * 1 clove garlic minced
 * 2 tbsp tomato paste
 * 2 tsp salt
 * 2 tbsp sugar
 * ¼ tsp ground pepper
 * 2 tbsp water
 * 1 green bell pepper chopped
 * 2 mangoes, pitted, pared, cut into ½" slices
 * 4 cups water
 * 2 oranges, cut in ½" 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.
 * 2) Let stand covered, turning occasionally, for 1 hour.
 * 3) Transfer chicken mixture to large saucepan; add water and green pepper.
 * 4) Heat to boiling; reduce heat.
 * 5) Simmer covered until chicken is almost tender, about 20 minutes; remove chicken and pat dry.
 * 6) Pour 6 inches oil into deep Dutch oven; heat to 375°F.
 * 7) Meanwhile, skim grease from cooking liquid; add carrots, red pepper, onion, vinegar, tomato paste and sugar.
 * 8) Dissolve cornstarch in water.
 * 9) Stir into cooking liquid.
 * 10) Heat until mixture thickness and bubbles for 2 minutes; reduce heat.
 * 11) Add mangoes and oranges; keep warm.
 * 12) Fry chicken in oil until golden brown, about 10 minutes; drain on paper toweling.
 * 13) Transfer chicken to platter.
 * 14) Spoon sauce over chicken.