Caribbean Mango Chutney Chicken

Instructions

1. 1

   Peel and finely chop the ginger. Dice the mango and red bell pepper. Finely chop the Scotch bonnet chili (remove seeds for less heat).

2. 2

   Cut the chicken breast into bite-sized pieces and season with half of the salt.

3. 3

   In a large skillet over medium heat, add a splash of oil (optional, not included in ingredients). Sear the chicken pieces until lightly browned on all sides, about 5 minutes. Remove and set aside.

4. 4

   In the same skillet, add the ginger, red bell pepper, and Scotch bonnet chili. Sauté for 2 minutes until fragrant.

5. 5

   Add the diced mango, brown sugar, apple cider vinegar, and remaining salt. Stir well and cook for 3-4 minutes until the mango softens.

6. 6

   Return the chicken to the skillet. Mix everything together and simmer for 8-10 minutes, stirring occasionally, until the chicken is cooked through and the chutney thickens.

7. 7

   Taste and adjust seasoning if needed. Serve hot with rice or your favorite side.