Mango-Serrano Drumettes

Ingredients

• 0.3 cup canola oil 
• 20  chicken drummettes 
• 0.3 cup cilantro leaves fresh chopped
• 0.5 teaspoon kosher salt 
• 2 tablespoons juice of lime fresh
• 9.6 ounce apricot-mango nectar canned
• 2  serrano chiles thinly sliced

Equipment

• bowl
• frying pan
• sauce pan
• slotted spoon
• dutch oven

Directions

1. Add water to a Dutch oven to a depth of 1 inch; bring to a simmer.
2. Place chicken in a vegetable steamer.
3. Place steamer in pan over water; cover. Reduce heat to medium-low. Steam, covered, 10 minutes.
4. Remove chicken from steamer; cool. Pat dry.
5. Heat a large skillet over medium-high heat.
6. Add oil; swirl to coat.
7. Add chicken to pan; saut 5 minutes, turning to brown on all sides.
8. Add cilantro and sliced serrano chiles to pan; saut 30 seconds, stirring constantly.
9. Remove pan from heat; transfer chicken mixture to a large bowl using a slotted spoon.
10. Bring mango nectar to a boil in a small saucepan over medium heat. Simmer 15 minutes or until reduced to 1/4 cup, stirring occasionally. Stir in lime juice and kosher salt.
11. Drizzle mango mixture over chicken mixture; toss.