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Author Notes: Growing up in India, in the Spring/Summer season everyone in the family would look forward to the desert part of the meals. More often than not it was Mangoes in some form or the other. Me and my brother ate those Mangoes in the least civilized manner, as all our faces were smothered with Mango pulp! Not to forget the fight over the seed of the fruit! Who gets that one, as it was a bonus serving and we had to coin toss it out! We made milkshakes out of them, topped them on ice creams, made ice creams out of them, and everything imaginable!
So given what this fruit means to me, I thought it was fitting to pay an homage to it, and I've decided to make various things where Mango plays a big role. And to start things off, I decided to dust off an oldie. I actually made this sandwich for my friends who I entertained for my birthday a few years ago.It was a simpler recipe back then, just some chicken topped with some Mango on a Ciabatta roll. But this new recipe takes it to a whole new level! With smoked Chorizo, Cumin and Chipotle blackened Chicken and fresh Mango topped with Chimichurri sauce, this is a savory tropical party in your mouth.
It's smokey from the Chorizo, warm and spicy from the Chicken and sweet from the Mango, and tangy and refreshing from the Chimichurri. Checks all the flavor boxes! —Nomaste
Meats and bread
- 4 pieces Boneless chicken thighs
- 2 pieces Fresh Chorizo Sausage links
- 1 piece Ripe Mango
- 1 tablespoon Cumin powder
- 1 tablespoon Chipotle powder
- 1 teaspoon Salt
- 1 tablespoon Mexican Chilli powder
- 1 Ciabatta loaf
- 2 cups Fresh Cilantro
- 1 Fresh Lime
- 1 piece Garlic clove
- 1/2 cup Olive oil
- 1 teaspoon Salt
- Let's make the Chimichurri first and get it into the fridge to get happy. In a blender, throw in all the ingredients (chop the garlic into smaller pieces if you prefer) and pulse a few times and the Chimichurri is done! Yes it is! And did I mention this was a simple drop dead gorgeous recipe?
- Next step: The meats. First let's make the spice rub for our Chicken In a mortar pestle grind up the Cumin seeds and throw in the Chipotle and the Chilli powders and salt. Mix it around and incorporate well. Rub the Chicken very well on both sides with the spice mix and set it aside. Chicken spice rub, done!
- Now on to the Chorizo! A trusty heavy pan on high heat is what you'll need, and when that does get nice and hot, slice your Chorizo sausage in half, length wise and place it carefully on the pan. No need to worry about the casing, as it slides off on its own while the sausage is searing. Give it around 3 minutes per side to get some caramelization. Flip it over and repeat sear for another 3 minutes. Once done transfer it to a small toaster oven if you have one and turn it to the Keep Warm setting at the lowest temperature, so it doesn't get cold while we make the rest of ingredients for our sandwich.
- Let's make our blackened Chicken now. Really easy stuff. While the pan is hot place the Chicken on it, and expect to here a sizzle! That's key to get a crispy batch. If the pan isn't hot enough you won't get a good caramelization and a decent sear. Once the Chicken is on the pan, refrain from checking on it or moving it, and let it do its thing. Flip over after 4 minutes or so, and repeat on the other side.You want a dark colored coating on your Chicken. When done, remove from pan, and set it aside in a dish and cover it loosely with some foil.
- The bread: Slice off a good 2-3 inch wide section of the Ciabatta form your loaf or just slice in half the rolls. Brush the halves with little bit of oil and throw it on the hot pan and toast it for a bit of color and crunch. Just a little.
- Finally, let's layer this sandwich. First, lay down some Chimichuriri on each side of the bread. Second, a piece of Chicken. And a little more Chimichurri please! Third, the Mango Fourth the crispy smokey Chorizo and some Chimichurri drizzled on top. Repeat layering process for other sandwiches.