Chicken Fillet with Paprika and Mango Salsa
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (s)
- 1 medium mango (s)
- 3 pinch (s) sugar, brown
- 4 chicken fillet (s), approx. 00 g
- 1 tablespoon sherry vinegar
- 0.5 ½ chilli pepper (s)
- 2 bell peppers, yellow
- 2 tomato (s), yellow or red
- 1 clove garlic
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the peppers and cut into fine strips. Finely chop the onion and chilli pepper. Peel the tomatoes. To do this, make a cut and briefly put it in hot water until the peel comes off. Then cut into large pieces. Cut the mango into small cubes.
- Heat the olive oil in a saucepan. Add paprika and onion and sauté until they start to soften. Add the tomato pieces, crushed garlic clove, mango pieces, chilli pepper, sugar and sherry vinegar to the fried vegetables. Close the pot with a lid and slowly simmer for about 25 minutes on a medium setting.
- Stir occasionally.
- Puree all or part of the vegetables with a hand blender. Season to taste with salt and freshly ground pepper. Salt and pepper the chicken fillets on both sides and fry evenly in a pan with olive oil. Serve with the pepper and mango salsa.
- Rice tastes good with it.
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