Coconut Chicken Fingers With Mango Rum Salsa

Name: Coconut Chicken Fingers With Mango Rum Salsa
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 4-5 serving(s)
Ingredients: 1814.36 g chicken breast halves; 236.59 ml chopped yellow onion; 118.29 ml chopped celery; 118.29 ml chopped carrot; 473.18 ml cornmeal; 4 eggs, beaten; 118.29 ml milk; 118.29 ml merlot; 29.58 ml x-virgin olive oil; 4.92 ml ground ginger; 2.46 ml salt; 1.23 ml pepper; 4.92 ml lemon pepper; 4.92 ml minced garlic; 14.79 ml cilantro; 1.23 ml cumin; 1.23 ml dry mustard; 2.46 ml ground coriander; 3785.0 ml ziploc bag; 29.58 ml butter or 29.58 ml margarine; 118.29 ml chopped red onion; 29.58 ml minced garlic; 1.23 ml salt; 1.23 ml black pepper; 0.61 ml white pepper; 236.59 ml mango, peeled and chopped; 236.59 ml papaya, peeled and chopped; 236.59 ml yellow sweet pepper, chopped; 236.59 ml sweet red pepper, chopped; 14.79 ml lime zest

Submitted by mmpookiey

"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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Ready In:: 2hrs
Ingredients:: 41
Serves:: 4

ingredients

1814.36 g chicken breast halves
236.59 ml chopped yellow onion
118.29 ml chopped celery
118.29 ml chopped carrot
473.18 ml cornmeal
4 eggs, beaten
118.29 ml milk
Marinade
118.29 ml merlot
29.58 ml x-virgin olive oil
4.92 ml ground ginger
2.46 ml salt
1.23 ml pepper
4.92 ml lemon pepper
4.92 ml minced garlic
14.79 ml cilantro
1.23 ml cumin
1.23 ml dry mustard
2.46 ml ground coriander
3785.0 ml ziploc bag
Mango Rum Salsa
29.58 ml butter or 29.58 ml margarine
118.29 ml chopped red onion
29.58 ml minced garlic
1.23 ml salt
1.23 ml black pepper
0.61 ml white pepper
236.59 ml mango, peeled and chopped
236.59 ml papaya, peeled and chopped
236.59 ml yellow sweet pepper, chopped
236.59 ml sweet red pepper, chopped
14.79 ml lime zest
29.58 ml lime juice
118.29 ml brown sugar
29.58 ml ground ginger
2.46 ml ground coriander
1.23 ml mild chili powder
1.23 ml cumin
1.23 ml cilantro
236.59 ml chicken broth
236.59 ml rum
Rice
473.18 ml long grain white rice
946.36 ml chicken stock

directions

Debone chicken breasts and cut the chicken breasts into strips; 3 or 4 depending on size of chicken breasts. set aside.
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.
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.
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.
Preheat your oven to 350°F.
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.
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.