While this dish may not knock your socks off with its beauty, the flavor will. Cooking the chicken slowly with dried mango and pineapple infuses the meat with a taste that will have you dreaming that you are on a tropical beach somewhere, soaking up the sun with an umbrella drink. But the best thing about this chicken is that you combine all the ingredients in the slow cooker, set the timer and walk away.
If you do not own a slow cooker, I highly recommend them. I myself am fairly new to the slow cooker team, but I am so glad I have one now. In summer months I use it instead of turning on the oven, in winter I make stews and braises and chili and soup. And being that I am always in need of a few more hours in each day, saving time in the kitchen by not having to stand over a pot cooking really helps a lot.
Serve your tropical chicken over some kind of grain, such as rice or quinoa to soak up all the sweet and tangy juices.
- 1 whole chicken, cut into pieces
- 1 (20 ounce) can pineapple chunks in juice
- 1 (14 ounce) can light coconut milk
- 1 medium yellow onion, sliced
- 6 garlic cloves, chopped
- 1 inch fresh ginger root, sliced
- 2 ounces dried unsweetened mango, chopped
- 1 bay leaf
- 1 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
Prep time: 10 mins Cook time: 6 hour Total time: 6 hour 10 mins Yield: 6 servings