LUTONG PINOY ~ CHICKEN MANGO TANGO ~

Flavor your stuffed chicken with sweet ripe mangoes and pandan. After roasting, mash the mangoes, mash the mangoes to make a delicate fruit sauce.

PINOY CHICKEN MANGO TANGO INGREDIENTS
1 kilo whole chicken
Salta and pepper
3 pieces pandan leaf, blanched
1 ripe mango, cut into strips
1 stalk celery, chopped
1 onion, chopped
1/4 cup red wine

PINOY CHICKEN MANGO TANGO PROCEDURE

• Clean the chicken then rub the outside and inner cavity with salt and pepper. Stuff the chicken with pandan leaves, mango strips, celery, and onions.

• Roast the chicken at 350F for 45 minutes to an hour or until the chicken is the drippings. Remove the chicken from the roasting pan and strain the drippings.

• Transfer the drippings to a saucepan and add teh red wine. Season to taste. Cut the chicken into serving portions. Separate the mango strips. Mash the mangoes and add to the sauce.

1. PINOY GREEN MANGO SALAD WITH RIPE MANGO
2. PINOY ROAST GUAVA CHICKEN
3. PINOY ROAST CHICKEN WITH PANDAN RICE
4. PINOY GREEN MANGO SALAD
5. PINOY ROAST CHICKEN STUFFED WITH TOCINO AND LONGANISA HAMONADO