I saw this prepared on Simply Delicioso with Ingrid Hoffman, "Miami Nights" episode. Delicious and filling! This prepares a lot, so you'll want to use a big pot - I like to use my 5-quart (sorry, international 'Zaar friends, I don't know why we still use that type of measurement). Sometimes I add a little bit of pepperjack cheese just before serving, which gives it an extra little "kick" in flavor!
An easy, refreshing treat for the hot weather! I picked this up at the grocery store. More brown sugar can be added to taste, if you'd like - check the sweetness of your mangoes to see if you want more.
I had a craving for a favorite dish from a restaurant, so I decided to see if I could imitate it at home. Here it is after some experimentation. I like to roast my peppers myself, but you can also use jarred. To roast my peppers, I like to cut the peppers in half and roast in a pan prepared with nonstick cooking spray. Cook at 400F for 15-20 minutes, until skin begins to peel off. Put in a bowl with lid or paper bag and let steam for about 15 minutes and then peel off the skins and slice. Jerk seasoning recommendations for marinating will vary - so check your recipe or bottle to see how long in advance you'll need to prepare the chicken. I use a homemade one that marinates overnight.
I tried a similar dish at a conference, and I knew immediately I needed to recreate it! At the conference, they served it in martini glasses, which is a great presentation. I am marking the serving size with the assumption that it is a side dish, so if you are using it as your full meal, you'll want to adjust that accordingly.