Chicken in mango sauce
Cut the chicken fillets into small pieces and brown them in a pan with oil and the mentioned spices. To put aside.
Cut the onion, pepper and chili (chop all the chili and now use half and the rest in the guacamole) and let it cook on medium heat until you make the mango sauce.
Cut up the mango and mix it with the chopped tomatoes, the juice of half a lime, salt, pepper and the same spices you used on the chicken. Powder the chicken stock cube and add the powder to the sauce. Puree the sauce a bit with a mixer, but please leave some mango pieces behind. Taste the balance between salty, sour and sweet with salt, sugar and maybe more lime juice.
Pour the sauce into the pan with the onion, paprika and chilli and add the chicken. Let everything simmer over low heat until the chicken is cooked through.
Blend chopped onion, tomato, avocado, chili, lime juice, salt, and pepper in a food processor to make guacamole.
Grate cheese and present vegetables such as sugar snap peas, cucumber, bell pepper and corn.
Heat up tortillas or pita bread (or make your own if you’re really good) and fill them with mango chicken, sour cream, cheese, guacamole and veggies.
In connection with the Biathlon World Cup in Oslo 2016, food blogger and biathlete Kristin Hjelstuen had collected the favorite recipes of several Norwegian biathletes. The recipe series was released in the first weeks of March 2016.