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    You are in: Home / Recipes / Coconut Chicken Fingers With Mango Rum Salsa Recipe
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    Coconut Chicken Fingers With Mango Rum Salsa

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    1 hrs

    1 hrs

    mmpookiey's Note:

    I like this recipe because it is easy and fast to prepare.I work 8long hours 5 days a week and when I get home I'm hungry now. Our family likes chicken with a sweet and sassy flavor and this recipe fits the bill. The recipe came from my creative mind. I do a lot of cooking and enjoy trying new and flavorful foods. My recipe has Caribbean flavor with a hint of Spanish influence. To speed up the cooking and severing time the chicken broth and salsa could be made the day before. I have found the salsa gets better over night.

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    Mango Rum Salsa



    1. 1
      Debone chicken breasts and cut the chicken breasts into strips; 3 or 4 depending on size of chicken breasts. set aside.
    2. 2
      Place chicken bones,yellow onion, celery, and carrots into a 6 quart stock pot with 10 cups of water and boil for about 1 hour hard. Drain off the broth into a large bowl;discard bones and vegetables. Set broth aside.
    3. 3
      Into a small mixing bowl place all the ingredients for the marinade, mix well and place in zip lock bag with the chicken fingers. Put in the refrigerator for 1 hour.
    4. 4
      Into a 4 quart sauce pan put 2 tablespoons butter the red onion, garlic, salt and peppers. Cook until onion is cooked but not brown. Add mango,papaya,Peppers, and tomatoes; stir well. Add lime zest and lime juice and all your dry spices. Add to this 1 cup of the chicken broth, mix well and reduce heat to a simmer. Pour in your rum slowly and carefully. Add your brown sugar and simmer slowly until it reduces to a sauce.
    5. 5
      Preheat your oven to 350°F.
    6. 6
      Drain the marinade off your chicken finger. Put your cornmeal in a bowl,the egg mixture in a bowl and your coconut in a bowl. Take the chicken fingers one at a time dip in cornmeal,the in the eggs,then roll in coconut. Place battered fingers in well sprayed baking dish and cook uncovered in your preheated oven for approximately 1 hour or until done. Checking occasionally to make sure coconut does not burn.
    7. 7
      Put your 4 cups chicken stock into a 6-quart sauce pan. Bring to a boil add your rice, stir well and cook on low heat, covered until done.

    Ratings & Reviews:

    • on April 10, 2007


      Very good, very tasty. Took a little time in preparing but it was worth the effort. A keeper as well. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Coconut Chicken Fingers With Mango Rum Salsa

    Serving Size: 1 (1105 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 2034.2
    Calories from Fat 616
    Total Fat 68.5 g
    Saturated Fat 20.6 g
    Cholesterol 528.7 mg
    Sodium 1511.1 mg
    Total Carbohydrate 190.2 g
    Dietary Fiber 12.5 g
    Sugars 45.4 g
    Protein 124.3 g

    The following items or measurements are not included:

    lemon pepper

    lime zest

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