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Mango-Serrano Drumettes

Photo: Randy Mayor; Stylist: Cindy Barr
Hands-on time 35 mins
Total time 35 mins
Yield Serves 4 (serving size: 5 drumettes)
If the skillet gets crowded, brown the chicken in batches.

Ingredients

  • 20 chicken drumettes, skinned
  • 1/4 cup canola oil
  • 1/3 cup chopped fresh cilantro
  • 2 thinly sliced serrano chiles
  • 1 (9.6-ounce) can mango nectar
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt

Nutrition Information

  • calories 297
  • fat 13.2 g
  • satfat 2.4 g
  • sodium 415 mg

How to Make It

  1. Add water to a Dutch oven to a depth of 1 inch; bring to a simmer. Place chicken in a vegetable steamer. Place steamer in pan over water; cover. Reduce heat to medium-low. Steam, covered, 10 minutes. Remove chicken from steamer; cool. Pat dry.

  2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; sauté 5 minutes, turning to brown on all sides. Add cilantro and sliced serrano chiles to pan; sauté 30 seconds, stirring constantly. Remove pan from heat; transfer chicken mixture to a large bowl using a slotted spoon.

  3. Bring mango nectar to a boil in a small saucepan over medium heat. Simmer 15 minutes or until reduced to 1/4 cup, stirring occasionally. Stir in lime juice and kosher salt. Drizzle mango mixture over chicken mixture; toss.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.