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1/8 Photos of Coconut Chicken With a Tropical Mango Rum Sauce
I made this for Ready Set Cook 2006. This Easy, Sweet, Caribbean recipe consist of chicken strips coated with coconut and fried with a warm rum mango sauce with a little kick. Scotch Bonnet Pepper are very HOT! Be careful not to get in your eyes. Best to wear gloves when handling. Serve over rice for a main meal or as appetizers.
Units: US | Metric
Serving Size: 1 (512 g)
Servings Per Recipe: 4
The following items or measurements are not included:
fresh lemon juice