pollo con mango?

Question

Does anyone know how to make Pechuga de Pollo con Mango?

Answer 1

I made this for my mom this past Mother's Day. It's more French than Brazilian, but I ended up writing this recipe down it was so good!

(Serves 4, more or less)
8 chicken thighs, boned (you want dark meat for this dish)
4 mangoes
8 sprigs thyme
1/2 cup red wine, or 1/4 cup red wine vinegar
8 cups chicken stock, or 6 cups canned stock and 2 cups water
4 shallots, sliced
2-4 dried red chilis
1-2 tablespoons of honey
Butter
Salt
Pepper

1. Bone the chix thighs, and cut into large chunks. You don't want them to be itty-bitty, make sure they have some substance. You can even just leave them whole!
2. Clean 2 mangos, and puree them. Combine the mango puree with the cut up (or whole) chix and add 2 sprigs of thyme and a gulg of grapeseed oil (or whatever you have). Let marinate for at least 2 hours (overnight if thighs are left whole).
3. Drain the chicken and mangos, reserving and liquid.
4. Get a pan smoking hot, and brown the chicken. This won't take long since the sugars in the mango will caramalize fast, so just get the skin brown and then take them out of the pan.
5. Quickly saute shallots and chilis until the shallots are soft.
6. Deglaze the pan with the red wine or the red wine vinegar. Let the wine reduce until syrupy. Add half the stock, and allow to simmer for 15-20 minutes.
6. Return chicken to the pan, add remaining stock, just enough to almost cover chicken. Bring to a boil, and reduce to a simmer.
7. Depending how sweet the mangos are, add a spoonful or two of honey. If the mangos aren't sweet, you'll be using more honey.
(Note: the dish can be cooked ahead, stored for a day or two at this point. The next steps are finishing the dish)
8. Dice up one mango into cubes that are about half the size of the chicken. Add them into the braise. Throw in a couple of stems of thyme, according to taste, and let cook for five minutes.
9. Turn off heat. Add 2-4 tablespoons of butter, and allow the butter to mount. Season with salt and pepper.
10. Dice up the remaining mango into small pieces, this will be a garnish (I made a quick salsa using shallot, celery, and celery leaves).

May not be an EXACT answer, but you'll like this too! Serve with cremini mushrooms or any exotic mushroom (chanterelles esp.)

Answer 2

This is the nearest I could get

Chicken Breast and Almond Soup (Sopa de Pechuga de Pollo y Almen

1/2 cup blanched almonds
2 tablespoons butter or margarine
1 medium onion, chopped
2 skinless boneless chicken breast halves
8 cups chicken stock or canned chicken broth
salt & freshly ground black pepper
1 pinch nutmeg
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper (or to taste)
1/4 cup dry sherry (optional)
1 tablespoon chopped parsley

Cook the chicken breast halves by simmering them in the chicken stock for 10 to 15 minutes.
Remove them and set them aside.
Sauté the almonds in the butter over moderate heat until golden.
Place the almonds, onion, and one of the chicken breast halves in an electric blender or food processor, along with a little of the stock, and blend until pureed.
Add this mixture to the remaining stock, along with the nutmeg, cumin, and cayenne.
Add the second chicken breast half, cut into small pieces, and heat over moderate heat, stirring occasionally.
Add the optional sherry just prior to serving.
Taste and adjust the seasoning.
Garnish with the chopped parsley.

6 servings