Spicy Mango Chicken

I have always been a fan of pairing sweet and heat. Most often, I like to do this by pairing fruit with something spicy. In this case, I have paired delicious, fresh mango with our Pastamore Fresh Jalapeño Oil. This recipe would also be great with pineapple, but the mangoes at the store were too good to pass up.

Ingredients:
1 lb - chicken breast, boneless and skinless
2 - mangoes
1.5 Tbsp - Pastamore Fresh Jalapeño Oil
1/2 - medium onion
1/2 tsp - salt
1/4 tsp - black pepper
1/2 tsp - garlic powder

Directions:
1. Preheat oven to 375ºF. While oven is heating, cut onion in half and remove skin. Thinly slice onion and spread onto the bottom of a lightly oiled baking dish. Remove skin from mangoes, and chop into bite-sized pieces.

2. Drizzle .5 Tbsp of Pastamore Fresh Jalapeño Oil onto the chicken breasts, and season evenly with the spices. Place on top of the onions in the dish. Add the mangoes to the dish and place into the oven.

3. Cook for 20-30 minutes or until the chicken reaches a temperature of 165ºF. Remove from the oven and allow to rest.

4. Serve the chicken with brown rice and a veggie of your choice. Finish off by topping the chicken with a drizzle of the remaining Pastamore Fresh Jalapeño Oil.

Spicey Red Curry Over Rice

Spicy Red Curry Over Rice

Ingredients:

2.5 Tbsp - red curry paste

1 Tbsp - Pastamore Fresh Jalapeño Oil

1 Tbsp - grapeseed oil

1 lb - chicken breast

2.25 cup - lite coconut milk

1/2 - medium onion

3 - carrots

3 stalks - celery

4 leaves - fresh basil

1 Tbsp - fish sauce (optional)

2 - bay leaves

1 - thai chili, minced

To taste - salt

1.5 cups - rice

Directions:

1. Remove skin from onion and chop into 1/2" pieces. Rinse celery and cut into 1/2" pieces on a bias. Peel carrots and cut similar in size to celery. Chop chicken breast into bite-sized pieces.

2. Prepare rice according to directions.

3. Heat a large pot on the stove over medium heat. Once hot, add the grapeseed oil and red curry paste. Cook for 1-2 minutes, mixing well. Add onion, celery, and carrots and cook for 3-5 minutes, stirring often. 

4. Add lite coconut milk, Thai chili, bay leaves, and chicken breast. Cook for 10-15 minutes.

5. Add fish sauce and Pastamore Fresh Jalapeño Oil. Cook for 5 minutes and adjust seasoning as needed. Remove and dispose of bay leaves.

6. Plate rice, top with spicy red curry, and garnish with finely chopped fresh basil.