Ingredients

• 1 kg chicken thighs and drumsticks, bone in, skin on
• 1 cup broth
• 1 ½ cup mango, peeled, pitted and roughly chopped
• ¾ cup fresh cilantro, chopped
• 2 tablespoon fresh lemon juice
• 2 tablespoon unseasoned rice wine vinegar
• 1 tablespoon coconut oil (melted)
• 4 cloves garlic, peeled
• 2  peppers in adobo, plus 1 tablespoon adobo sauce
• 2 teaspoon salt
• 1 teaspoon freshly cracked black pepper

Method

• Puree the mango, cilantro, lemon juice, vinegar, oil, garlic, peppers, salt and black pepper in a food processor until smooth.
• Marinate: Add the chicken with half of the chipotle-mango sauce to a re-sealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
• Put the other half of the mango sauce into Clay Pot Multi Cooker and heat up until thick, stirring often about 15 minutes.
• Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.
• Add marinated chicken with broth to the clay pot.
• Close, seal and cook on “stew” for about 45 minutes, until chicken is cooked through.
• Transfer to a serving platter and serve with the reserved mango sauce.