Coconuts and mangos are two delicious tropical fruits. Have you tried to incorporate the two fruits with chicken? Here’s your chance to do so! This excellent Coconut Mango Chicken Stew is a dinner table delight for anybody wanting a one-of-a-kind taste. Not a fan of mangos? Just substitute with papayas. Serve this tropical stew over a bed of hot cooked brown rice for an out-of-this-world dining experience!
| Prep Time: 15 min Total Time: 1 hr 40 min Makes: Makes 8 servings.
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| COOK onions, dressing and garlic in large skillet on medium heat 3 min., stirring occasionally. Add chicken; cook 20 min. or until browned on both sides, turning occasionally. Reduce heat to low. Add coconut milk and 2% milk; stir. Cover; simmer 1 hour. |
| REMOVE chicken and onions from skillet; cover to keep warm. Skim off fat from liquid remaining in skillet. Add cream cheese to liquid in skillet; stir with wire whisk until well blended. |
| ADD peppers and mangos; cover. Simmer 5 min. Return onions to skillet; stir. Top with the chicken. |
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