Coconut Chicken Fingers With Mango Rum Salsa

1. 1

   Debone chicken breasts and cut the chicken breasts into strips; 3 or 4 depending on size of chicken breasts.

2. 2

   set aside.

3. 3

   Place chicken bones,yellow onion, celery, and carrots into a 6 quart stock pot with 10 cups of water and boil for about 1 hour hard.

4. 4

   Drain off the broth into a large bowl;discard bones and vegetables.

5. 5

   Set broth aside.

6. 6

   Into a small mixing bowl place all the ingredients for the marinade, mix well and place in zip lock bag with the chicken fingers.

7. 7

   Put in the refrigerator for 1 hour.

8. 8

   Into a 4 quart sauce pan put 2 tablespoons butter the red onion, garlic, salt and peppers.

9. 9

   Cook until onion is cooked but not brown.

10. 10

    Add mango,papaya,Peppers, and tomatoes; stir well.

11. 11

    Add lime zest and lime juice and all your dry spices.

12. 12

    Add to this 1 cup of the chicken broth, mix well and reduce heat to a simmer.

13. 13

    Pour in your rum slowly and carefully.

14. 14

    Add your brown sugar and simmer slowly until it reduces to a sauce.

15. 15

    Preheat your oven to 350F.

16. 16

    Drain the marinade off your chicken finger.

17. 17

    Put your cornmeal in a bowl,the egg mixture in a bowl and your coconut in a bowl.

18. 18

    Take the chicken fingers one at a time dip in cornmeal,the in the eggs,then roll in coconut.

19. 19

    Place battered fingers in well sprayed baking dish and cook uncovered in your preheated oven for approximately 1 hour or until done.

20. 20

    Checking occasionally to make sure coconut does not burn.

21. 21

    Put your 4 cups chicken stock into a 6-quart sauce pan.

22. 22

    Bring to a boil add your rice, stir well and cook on low heat, covered until done.

* Per serving · 4 servings · Values may vary.