2 kg of chicken cut into pieces
720 g of mangoes, pit-free, seedless, and sliced
2 tablespoons of olive oil
4 tablespoons of butter or margarine
1 tablespoon of all-purpose flour
1 1/2 cup of apple cider vinegar
1 tablespoon of chopped green onion
1 cup of chicken broth (only after freezing)
salt and black pepper to taste
2 kg of chicken cut into pieces
720 g of mangoes, pit-free, seedless, and sliced
2 tablespoons of olive oil
4 tablespoons of butter or margarine
1 tablespoon of all-purpose flour
1 1/2 cup of apple cider vinegar
1 tablespoon of chopped green onion
1 cup of chicken broth (only after freezing)
salt and black pepper to taste
Season the chicken pieces with salt and pepper to taste, then brown them in a pan with 2 tablespoons of butter or margarine and olive oil
Remove from heat when done and set aside
Place 1/3 of the mangoes in the pan and cook over low heat for 5 minutes, stirring occasionally
Add the flour, let it toast, and then add 1 cup of apple cider vinegar
Season with salt and pepper to taste, allowing the mixture to simmer slowly
Add the chicken pieces, chopped green onion, and salsa to the pan
Cover and bake in a moderate oven (170°C) for 1 hour
Melt 2 tablespoons of butter in a pan, add the remaining mangoes, and fry over medium heat for 5 minutes, stirring occasionally
Add 2 tablespoons of water, cover, and place the pan at the bottom of the oven
Stir the mangoes periodically and cook until they thicken into a thick sauce
Remove the chicken from the pan when it's tender and set aside
Place the remaining cider vinegar in the pan, let it simmer, and then reduce the liquid to half
Pour the mango mixture into another pan containing the mangoes
To freeze: allow the chicken and sauce to cool, then package separately in airtight containers with lids
To thaw: place the frozen chicken in a pan with chicken broth, cover, and cook over low heat for about 45 minutes
The mango sauce should be warmed separately for only 20 minutes
Remove the chicken from the broth and serve
Serves 6-8.
