Chicken Creole with Mango

Ingredients Edit

• 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 Edit

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.