CARIBBEAN MANGO RECIPES

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CARIBBEAN BLACK BEAN SOUP WITH MANGO RELISH - FORKS OVER ...



Caribbean Black Bean Soup with Mango Relish - Forks Over ... image

The mango relish for this Caribbean-inspired soup adds a bright and extra spicy element thanks to the habanero chile. Be careful when handling this hot but fruity pepper: Chile peppers contain oils that can irritate your skin and eyes; wear plastic or rubber gloves when working with them.  Note that this recipe calls for hot cooked brown rice, so be sure to have that ready to go.

Provided by FORKSOVERKNIVES.COM

Total Time 45 minutes

Prep Time 20 minutes

Number Of Ingredients 15

1 cup chopped onion
1 cup chopped red bell pepper
3 cloves garlic, minced
3 cups low-sodium vegetable broth
2 15-oz. cans no-salt-added black beans, rinsed and drained
1 medium sweet potato, cut into ½-inch pieces (1½ cups)
1 teaspoon pumpkin pie spice
½ teaspoon dried thyme, crushed
¼ teaspoon cayenne pepper
½ cup chopped fresh or thawed frozen mango
2 tablespoons sliced scallion
2 tablespoons chopped fresh cilantro
1 finely chopped fresh habanero chile (see tip in recipe intro)
Sea salt and freshly ground black pepper, to taste
2 cups hot cooked brown rice

Steps:

  • In a large pot cook onion, bell pepper, and garlic over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add the next six ingredients (through cayenne pepper). Bring to boiling; reduce heat. Cover and simmer 25 minutes or until sweet potato is tender.
  • Meanwhile, make Mango Relish. In a small bowl stir together mango, scallion, cilantro, and habanero chile.
  • Season soup with salt and black pepper. Serve soup over brown rice and top with Mango Relish.

CARIBBEAN JERK CHICKEN RECIPE: HOW TO MAKE IT



Caribbean Jerk Chicken Recipe: How to Make It image

Get ready to rock the grill with this wonderfully fragrant, spicy chicken. The bold marinade includes hints of cinnamon, cayenne and thyme. We like to think of this dish as “chicken with attitude." —Judy Kamalieh, Nebraska City, Nebraska

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4 servings.

Number Of Ingredients 8

1/4 cup olive oil
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1 envelope Italian salad dressing mix
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
4 chicken leg quarters

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients. Remove skin from chicken; if desired, use a sharp knife to cut through the leg quarter joints. Add chicken to marinade; seal bag and turn to coat. Refrigerate at least 2 hours., Drain chicken, discarding marinade. Place chicken on greased grill rack; cook, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, turning occasionally.

Nutrition Facts : Calories 335 calories, FatContent 20g fat (4g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 563mg sodium, CarbohydrateContent 7g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 31g protein.

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