Espetadas De Frango De Coco E Manga (coconut And Mango Chicken Skewers)
This Espetadas de Frango de Coco e Manga (Coconut and Mango Chicken Skewers) recipe is a delightful dish from Mozambican cuisine that combines the tropical flavors of coconut and mango with succulent chicken, perfect for a summer barbecue or a special dinner.
Ingredients
- 500g boneless, skinless chicken breast, cut into chunks
- 1 cup coconut milk
- 1 ripe mango, peeled and diced
- 1 red bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Wooden skewers, soaked in water
Instructions
- In a bowl, combine the coconut milk, lime juice, soy sauce, garlic, cumin, paprika, salt, and pepper. Add the chicken chunks to the marinade, cover, and refrigerate for at least 1 hour.
- Preheat a stovetop grill pan or outdoor grill over medium-high heat.
- Thread the marinated chicken, mango, bell pepper, and onion onto the soaked skewers, alternating the ingredients.
- Grill the skewers for about 6-8 minutes on each side, or until the chicken is cooked through and the vegetables are slightly charred.
- Serve the Espetadas de Frango de Coco e Manga hot, garnished with fresh cilantro and lime wedges.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 12g
Supplies
Bowl Grill pan or outdoor grill
Tools
Wooden skewers Knife Cutting board
Serving suggestions
Serving suggestions: Serve the skewers with a side of coconut rice and a fresh green salad.
Tips & tricks
Tips: Make sure to soak the wooden skewers in water for at least 30 minutes before threading the ingredients to prevent them from burning during grilling.
Cost
$15