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Shredded Mango-Chipotle Chicken

2 comments |


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I've been on a pulled chicken kick as of lately because it's so easy to make. I like wrapping them in butter lettuce and adding crunchy toppings. Maybe a little hot sauce too! You can also repurpose it in so many ways throughout the week, so think about making a double batch (next day pulled chicken fried in a cast iron with potatoes and red pepper and fried egg.. so good)! 

This Shredded Mango Chipotle Chicken is has been my favourite so far. It's super flavourful and it allows me to start using up the Costco size bag of mango in my freezer before winter. Of course you can also use fresh mango! 

With back to school around the corner, I understand time will be a factor for a lot of you so I also included suggestions for the Instant Pot, and for the slow cooker if you don't have time to let it cook away in the oven. They are at the bottom of the recipe! 

As for the chipotle pepper flakes - In the recipe I use ½ teaspoon, which is about a 3/10 for spice level once it cooks down into the sauce, so feel free to bump it up if you like spicy food!  

Enjoy! 

 

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Shredded Mango-Chipotle Chicken

 

Serves 4-6

 

Ingredients:

  • 1 pound skinless, boneless chicken breasts, cut in half
  • ½ pound skinless, boneless chicken thighs 
  • 1½ teaspoon ground cumin 
  • 1 teaspoon oregano 
  • ½ teaspoon chipotle chili flakes 
  • 1 teaspoon salt
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup chicken broth 
  • ½ cup tomato puree (aka passata) 
  • 1 heaping cup fresh or frozen mango chunks
  • juice of 1 lime 
  • butter lettuce, for serving

Topping suggestions:

fresh chopped mango

fresh chopped radish 

cilantro  

 


Method:

  1. Preheat the oven to 325 degrees F.
  2. Season the chicken evenly with the spices and salt. Add 2 tablespoons avocado oil to a dutch oven over medium-high heat.  Add the chicken, and brown on all sides. Remove and set aside. Reduce heat to medium and add the onion and garlic. Cook, stirring continuously,  until softened and fragrant - 1-2 minutes. Add the broth, tomato puree, mango chunks, and lime juice. Stir to combine before adding the chicken back to the pot. Bring to a simmer,cover, and transfer to the oven. Bake for 1 hour to 1 hour 15 minutes. 
  3. Remove the meat from the dutch oven and place in a bowl. Set the dutch oven over medium heat and allow the liquid to simmer until it has reduced by about half - about 10 minutes. Using two forks, shred the meat. Add the chicken back to the dutch oven and stir to cover in sauce. Serve in butter lettuce cups with cilantro, more fresh mango, and thinly sliced radish. 




Instant Pot Suggestions


Follow all of the same steps using the “saute” function on the Instant Pot. Secure the lid, making sure the top valve is set to “Sealing”. Manually set to 20 minutes. When the time is up, Use the “Quick Release” method to release the pressure. Press cancel, Carefully remove the lid, Remove the chicken, then press the “saute” button and allow the sauce to reduce. Shred the chicken using two forks, and add it back to pot and cover with the sauce. 



Slow Cooker Suggestions


Add all of the ingredients to the slow cooker (I would still suggest searing the chicken with spices beforehand for more flavour), Stir together well, cover, and cook on low for 6-7 hours, or high for 3-4 hours. The sauce may be a thinner consistency in this situation, so I would suggest adding it little by little to the shredded chicken until you have a chicken-sauce ratio you like. 

2 comments


  • Amy |

    I keep coming back to this, works well in the slow cooker and freezes well in portions. I have always used frozen pineapple as its what I always have. Subs well. Will make with mango once summer rolls around here in Australia.

    Such a tasty protein to pair with almost anything. Salad/tacos/breakfast eggs. Even dumped some into some cauli soup once when I was hungry to up the protein. Thanks for the recipe!


  • Julie Barlow |

    Kirsten, these were amazing! I didn’t have any radishes on hand, so substituted shaved baby turnips as a topper instead. Also topped with avocado. So good!! thank you for the recipe!


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