In my house we eat a lot of rice, beans and chicken; so much that my kids tend to complain when they see it on their plates.   So I’m always looking for ways to add something different to my favorite roasted spanish style chicken.  This week Franklyn asked me if I wanted him to make some mango salad to pour over his roasted chicken (my FAVORITE) and I almost jumped out of my seat with excitement.  I knew that the sweetness of the mango would be perfect with his roasted chicken.  Below are a few pictures that I managed to take while he was cooking! Beneath those you’ll find the ingredients with step by step instructions to his yummy chicken and mango salad. **We’re a big family of seven so we modified the recipe to fit the average sized household. lol 🙂 Hope you like it!

Chicken:

Chicken thighs we buy a 8 pound bag at Walmart for only $9

1/3 cup of Goya adobo

1 small packet of Sazon Goya (with achiote)

1/2 cup of Iberia Mojo Criollo

Instructions:

Heat oven to 350.

Shake the sazon over chicken and rub on the front and back of chicken.

Add adobo to the front and back of chicken.

Pour mojo criollo over chicken, place in roasting pan and let it marinate for 15 minutes.

Place chicken thighs in oven for about 1 hour or until juices run clear (chicken will be golden when it’s done).

Mango Salad:

1 ripe mango

1 tomato (make sure it’s not too ripe)

1 red onion

1/2 of a cilantro bunch

1 lemon

1 teaspoon of salt

 

Instructions:

Dice up the mango, tomato, onion, cilantro and place in bowl.

Squeeze the lemon juice into the bowl and mix.

Add salt.

Place in fridge for 15-20 minutes (if you’re in a rush place for 10 minutes in freezer).

Pour mango salad over chicken or rice and enjoy. 🙂

**I left out the rice because we use the basic instructions that you can find on the back of any bag of rice.