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Coconut Chicken Fingers With Mango Rum Salsa

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“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.”
READY IN:
2hrs
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

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

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