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Honey Chipotle Chicken with Mango Salad and Feijoada
My family (especially the munchkin) has been all about the chicken lately. I know its typically not the most exciting protein to work with but I actually think its one of the more versatile ingredients out there. It’s the perfect blank canvas for all kinds of spices and techniques, making it a perfect protein for a busy (and opinionated) family. This Honey Chipotle Chicken with Mango Salad and Feijoada Puree (Brazilian black bean stew), inspired by Anthony Bourdain’s Parts Unknown trip to Brazil , was a huge hit with my fam! All this dish needs now is a sandy beach and a caipirinha.
One of the ways I build a chicken recipe these days is to start with one singular ingredient or flavor profile (in this case, the feijoada). Then I add a crunchy salad element, a creamy sauce-like element, and then go to town on flavoring the chicken. The feijoada’s smoky flavor and creamy texture was the perfect counter-profile for a bright and citrusy mango salad. And since both components pack a good amount of flavoring, the chicken needs to be bold. The sweet and smoky honey chipotle marinade seemed like a no brainer for this recipe.
Keep in mind when making this dish that each component will seem overly spiced or seasoned. But dont let that scare you! Eating the salad on it’s own may seem too acidic; or eating the feijoada puree will be too salty; and the chicken will definitely be too spicy on it’s own for some palates. But when eaten together, this Honey Chipotle Chicken dish is harmonious blend of flavors.
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Honey Chipotle Chicken with Mango Salad and Feijoada
This recipe is a harmonious blend of smokey, salty, tangy, spicy, and sweet. Don't forget your sunscreen and beach ball nearby because one bite will make you wish you were lounging on a beach.
Add all of the marinade ingredients to a Ziploc bag. Add in the chicken and marinate for at least 1 hour. Preheat oven to 450 degrees. Roast chicken for 30-45 minutes or until internal temperature reaches 158 degrees. Rest for 5 minutes before serving.
Shaved Mango Salad
Mix all of the vegetables in a large bowl (save the mango and cilantro for later). Add the lime juice, salt, and oil to the salad and mix thoroughly. Let the salad rest for 30 minutes so the vegetables can soften in the citrus juice. Just before serving, toss in the mango and cilantro.
Feijoada
In a small saucepan over low heat, cook the bacon until the fat is rendered and the bacon pieces are crispy and brown. Remove the cooked bacon with a slotted spoon, leaving the bacon fat in the pan, and set it aside. Add in the onions and garlic and saute until fragrant, 2-3 minutes. Add in the black beans, bacon, and chicken stock. Cover and simmer over low heat for 5 minutes. Blend the bean mixture with an immersion blender or regular blender until smooth. Add in the vinegar and season with salt to taste.
