Chicken Creole with Mango recipe

[JOH]

Ingredients:

* 3½ lb. broiler-fryer chicken, cut lengthwise in half
* ½ cup orange juice
* ¼ cup lemon juice
* 1 clove garlic minced
* 2 tsp. salt
* ¼ tsp. ground pepper
* 1 green bell pepper chopped
* 4 cups water
* vegetable oil
* 1 med. onion, peeled, cut into ½" slices
* 1 red bell pepper
* 3 Tbs. cider vinegar
* 2 Tbs. cornstarch
* 2 Tbs. tomato paste
* 2 Tbs. sugar
* 2 Tbs. water
* 2 mangoes, pitted, pared, cut into ½" slices
* 2 oranges, cut in ½" slices
* 3 small carrots, julienne


Preparation:
Combine chicken, orange juice, lemon juice, lime juice, garlic, salt and ground pepper in large bowl. Let stand covered, turning occasionally, for 1 hour.

Transfer chicken mixture to large saucepan; add water and green pepper. Heat to boiling; reduce heat. Simmer covered until chicken is almost tender, about 20 minutes; remove chicken and pat dry.

Pour 6 inches oil into deep Dutch oven; heat to 375ºF. Meanwhile, skim grease from cooking liquid; add carrots, red pepper, onion, vinegar, tomato paste and sugar. Dissolve cornstarch in water. Stir into cooking liquid. Heat until mixture thickness and bubbles for 2 minutes; reduce heat. Add mangoes and oranges; keep warm.

Fry chicken in oil until golden brown, about 10 minutes; drain on paper toweling. Transfer chicken to platter. Spoon sauce over chicken.