My blackened-chicken with pineapple🍍 mango salsa.

Not sure these pictures really do my meal tonight any justice but it was so delish! I used a natural stone pan and seared the chicken, then covered and simmered just right so that the spice stayed on and all of the juices remained. The resulting pan sauce was perfect! The right amount of spicy and sweet. My son and I shed a happy tear together thanks to the cayenne kick and considered this a total success!!

Your turn:

-1.5 – 2 lbs boneless, skinless chicken breast

– 3-4 +/- tblsp. Blackening seasoning

– 1/4 c. Olive oil

– 1 pint prepared or homemade pineapple mango salsa (confession- tonight I used Whole Foods’ pineapple mango salsa, which I love).

-Coat a killer grill pan with the olive oil.

– Slice chicken breasts in half and lightly pound them out, then thoroughly coat them with the blackening seasoning- you want to see it ALL OVER every inch of the chicken! (Sorry -I didn’t remember to get the shot of the chicken prior to cooking it up- yes, note to self).

Make sure pan is good and hot but not too hot. You can test a pan for perfect temp by wetting your fingers with water and splashing just a little into the pan. If the water sizzles, bubbles up and dances across the pan… that baby is ready!

Place breasts in the pan (chicken breasts that is), and sear them for about 1-2 minutes per side until they look slightly browned.

The olive oil and juices from chicken should start to mix together along with the seasoning to form a pan sauce that’s to die for, but wait… it gets even better from here…

…Add some of the 🍍- mango salsa to the pan and mix in around the chicken and pan sauce until it caramelizes slightly. Leave enough salsa to serve a little on top at the end. Total truth- sometimes I do add a tid bit of honey or brown sugar and a quick squeeze of lime but tonight I didn’t.

Now cover and cook about 10 minutes longer until completely cooked, but still juicy with the sauce still a plenty in the pan.

Next, serve the chicken over Caribbean or dirty rice next to a nice green side salad. Or, whatever your preference. You can also just eat the chicken without all the extras.

This chicken, and any left over salsa make phenomenal, cold Caribbean chicken wraps the next day. Hopefully I remember to photograph when I make mine tomorrow – yum yum!!

Have a happy night!

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