Tag Archives: habañero

Recipe Swap: Mango Habanero Chicken Sandwich.

So sorry for the lack of blogging lately.  I’ve been in a bit of a cooking rut, but I’m back and ready to go!  But first, I have a bit of good news to share.

You may remember my earlier postings about my mom and her need for a heart transplant.  I’m really happy to say that on March 30th, she got a new heart!!  She’s been a rockstar in her recovery and is coming home tomorrow!  It’s really great to know that miracles really do happen.**

Now onto the food!  This week’s recipe swap theme was Sandwiches/Burgers, and I’m thrilled with the one I received from Nichole at The Cookaholic Wife.  It’s hard to believe that her inspiration for this sandwich came from Dominos Pizza!

Nichole used a mango habanero sauce but I decided to make my own.  Habaneros were too expensive at the grocery store (and sold as a package of 4) so I used habanero Tabasco.  I loved how the sweetness of the mango mingled with the heat of the pepper.  The Husby likes to torture himself with spicy food so I made the sauce to the level of hotness that I could handle then added more Tabasco to his portion.

Mango Habanero Chicken Sandwich – adapted from The Cookaholic Wife, sauce inspired by Naturally Ella

  • 2 Ripe Mangoes, peeled and pitted
  • Splash of Vinegar
  • Splash of Canola Oil
  • 2 Garlic Cloves
  • 1/4 Cup Onion, diced
  • Handful of Cilantro
  • Habanero flavored Tabasco, to taste
  • 1 Jalapeño
  • 1/4 Cup Diced Pineapple (Fresh or Canned, in it’s own juice)
  • 4 Thinly Sliced Chicken Breasts
  • 2 Slices Provolone Cheese
  • Handful of Shredded Cheddar Cheese
  • 2 Sandwich Rolls, toasted

For the sauce

In a food processor or blender (I use a Magic Bullet), combine mango, vinegar, canola oil, garlic, onion, cilantro and habanero Tabasco.  Blend until smooth.

For the sandwich

Bring a small pot of water to a boil and add the jalapeño.  Boil for 5 minutes, then blanch in cold water.  When jalapeño is cool to the touch, de-vein and de-seed and cut into a small dice.

Heat some olive oil in a skillet.  Season the chicken with salt and pepper and cook over medium heat for about 5 minutes per side, until chicken is cooked through and golden brown.

While the chicken is cooking, spread the mango habanero sauce over the toasted sandwich rolls.  Place chicken on the bottom half of the roll and immediately top with shredded cheddar and provolone.  Add half of the diced pineapple and jalapeño to each sandwich and close sandwich halves together.

If you have extra sauce, serve with tortilla chips!

** My mom has a second chance at life because someone took a minute to sign the back of their driver’s license to become an organ donor.  For more information on becoming an organ donor, please visit organdonor.gov