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Adjustable stand — hold cookbook or tablet at eye level while cooking
Split mango around the pit — clean halves for cubing and serving
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Rotisserie attachment for Weber kettle — whole chicken, prime rib
700+ recipes from Mexico's 32 states — definitive overview
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Split mango around the pit — clean halves for cubing and serving
Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Rotisserie attachment for Weber kettle — whole chicken, prime rib
700+ recipes from Mexico's 32 states — definitive overview
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In a medium skillet, heat the oil until shimmering. Season the chicken breasts with salt and pepper and cook over moderately high heat until browned on the bottom, about 4 minutes. Turn the chicken and cook over moderate heat until browned on the second side and cooked through, about 6 minutes longer. Transfer to a plate to cool completely. Meanwhile, in a medium bowl, combine the mango with the onion, Telluride Mojito, jalapeno, mint and lime juice. Season with salt and pepper. Arrange the plantain chips on a large tray. Halve the chicken breasts lengthwise, then thinly slice crosswise. Put a piece of chicken on each plantain chip, spoon the salsa on top and serve.