Chicken Creole With Mango

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[edit] Description

[edit] Ingredients

• 3 1/2 lb. broiler-fryer Chicken (cut lengthwise in half)
• 1 med. Onion, peeled, cut into 1/2" slices
• 1/2 c. orange juice
• 1 red bell pepper
• 1/4 c. lemon juice
• 3 Tbs. cider vinegar
• 1/4 c. lime juice
• 2 Tbs. cornstarch
• 1 clove garlic minced
• 2 Tbs. tomato paste
• 2 tsp. salt
• 2 Tbs. Sugar
• 1/4 tsp. ground pepper
• 2 Tbs. water
• 1 green bell pepper chopped
• 2 mangoes, pitted, pared, cut into 1/2" slices
• 4 c. water
• 2 oranges, cut in 1/2" slices
• vegetable oil
• 3 small carrots, julienne

[edit] Directions

1. Combine Chicken, orange juice, lemon juice, lime juice, garlic, salt and ground pepper in large bowl. Let stand covered, turning occasionally, for 1 hour.
2. Transfer Chicken mixture to large saucepan; add water and green pepper. Heat to boiling; reduce heat. Simmer covered until Chicken is almost tender, about 20 minutes; remove Chicken and pat dry.
3. Pour 6 inches oil into deep Dutch oven; heat to 375 degrees. Meanwhile, skim grease from cooking liquid; add carrots, red pepper, Onion, vinegar, tomato paste and Sugar. Dissolve cornstarch in water. Stir into cooking liquid. Heat until mixture thickness and bubbles for 2 minutes; reduce heat. Add mangoes and oranges; keep warm.
4. Fry Chicken in oil until golden brown, about 10 minutes; drain on paper toweling. Transfer Chicken to platter. Spoon sauce over Chicken.