Introducing Ezra Cohen Montreal’s Spicy Mango Habanero Chicken Skewers – a tantalizing fusion of sweet and heat, perfect to accompany a warm summer evening or backyard grilling session. The inspiration behind this recipe lies in the vibrant and complementary pairing of tropical mango and fiery habanero peppers. The sweet, luscious notes of ripe mango pair with the intense heat of habanero. This pre-made salsa not only saves you time but also ensures that every bite of your Spicy Mango Habanero Chicken Skewers is infused with a harmonious blend of flavors.

The marinade, a marriage of the pre-made salsa with a medley of spices and a touch of honey, transforms the chicken into a flavor-packed masterpiece. Ground cumin, smoked paprika, and garlic powder add depth and complexity to the dish, while honey not only provides a touch of sweetness but also helps achieve a beautiful caramelization on the grill.

Allow the chicken skewers to sizzle and sear, locking in the marinade’s flavors while imparting a smoky char that adds a layer of richness. Baste the skewers with the remaining marinade to ensure that each slider remains moist and succulent.

Serve the Spicy Mango Habanero Chicken Skewers hot off the grill, accompanied by fresh cilantro and additional mango and habanero salsa. This dish pairs wonderfully with a side of rice, quinoa, or a simple salad.

Whether you’re hosting a summer barbecue, looking to impress your guests, or simply craving a unique and delectable meal, our Spicy Mango Habanero Chicken Skewers are guaranteed to be a showstopper. See the full recipe below!

Ingredients:

• 1 pound boneless, skinless chicken breasts cut into bite-sized cubes
• 1 cup of Ezra Cohen Montreal mango and habanero zalsa (or a substitute of your choosing)
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Metal skewers or wooden skewers, soaked in water for about 30 minutes

Instructions:

1. In a large bowl, combine the mango and habanero salsa, olive oil, honey, ground cumin, smoked paprika, garlic powder, salt, and pepper. Mix well to create a marinade.
2. Fold the chicken into the marinade, coated each piece evenly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or preferably overnight, for more flavor infusion.
3. Turn on your grill to a nice medium-high heat, allowing it time to preheat.
4. While the grill heats up, thread the marinated chicken cubes onto the soaked wooden skewers.
5. Once the grill is ready, place the skewers on the grates. Grill the chicken for about 8-10 minutes, turning occasionally, or until the chicken is fully cooked and has a nice char.
6. While grilling, baste the skewers with any remaining marinade for extra flavor.
7. Serve the Spicy Mango Habanero Chicken Skewers hot off the grill. You can garnish with fresh cilantro and additional mango and habanero salsa on the side for dipping.
8. Enjoy this delicious and spicy dish with a side of rice, quinoa, or a refreshing salad.

Note: Adjust the spice level by adding more or less habanero salsa to your liking. If you prefer it more mild, you can also add in fresh, diced mango.

Find more recipes on https://ezracohenmontreal.ca/.

Welcome to a world of bold and tantalizing flavors with a pork shoulder Tomatillo recipe from Ezra Cohen Montreal. This delectable pork tomatillo stew is a dance of vibrant tastes and textures, fusing succulent pork shoulder cubes with the zesty kick of tomatillos and green chilies in our specially crafted “Tomatillo and Serrano Chili Zalsa.”

Ingredients:

• 2 pounds of pork shoulder, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon cumin powder
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 2 cups of Ezra Cohen Montreal Tomatillo + Serrano Chili Zalsa (or any alternative)
• 1 cup chicken broth
• 4 tomatillos, husked and diced
• 2 green bell peppers, diced
• 2 poblano peppers, diced
• 1 can (15 ounces) white or yellow corn, drained and rinsed (optional)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Cooked rice or warm tortillas (for serving)

Instructions:

Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Season 2 pounds of pork shoulder, cut into 1-inch cubes, with salt, black pepper, 1 teaspoon of cumin powder, and 1 teaspoon of dried oregano.

Brown the seasoned pork in batches until golden on all sides. Once browned, remove the pork shoulder and set it aside.

Add a finely chopped large onion and sauté in the same pot until softened. Add 4 cloves of minced garlic and continue cooking for an additional minute.

Return the seared pork to the pot. Pour 2 cups of Ezra Cohen Montreal Tomatillo and Serrano Chili “Zalsa” and 1 cup of chicken broth.

Add diced tomatillos, 2 green bell peppers, 2 poblano peppers, and, if desired, 1 can (15 ounces) of drained and rinsed corn.

Bring the mixture to a simmer, then reduce the heat from medium-high to low. Then cover and let it simmer for 1.5 to 2 hours or until the pork is tender.

Taste and adjust with salt and pepper as needed. Adjust the spice to your liking as well.

Ladle the Pork Chili Verde over cooked rice or inside warm tortillas. Garnish with chopped fresh cilantro.

Serve your pork dish with lime wedges on the side or squeezed over the top. Enjoy!

More Recipes from Ezra Cohen Montreal

Feel free to customize your green chile tomatillo pork according to your preferences, and remember to adjust the spice level based on your taste preferences.

Did you like our Tomatillo green chile recipe? Find more recipes using Ezra Cohen Montreal salsas here!