Simply mix the the ingredients of the marinade, then pour all over the chicken breasts. Let the chicken soaking the juices while covered with a cling film put into the fridge for 2-3 hours. I left there overnight. Roast the chicken on lower heat spooning the marinade back onto the meat.
For the salsa, cut the mango and the red pepper into tiny cubes, fine chopping the onion, the chilli and the parsley. Pour everything into a bowl, adding a juice of lime, the 2 tbsp olive oil and seasoning with salt and pepper.
Combine all ingredients, except salt and black pepper, in a bowl and whisk until well combined.
Taste for seasonings and adjust accordingly. Keep refrigerated.
Thin slice an shallots onion, pan frying with chilli oil and some chopped parsley...in the end just add the rice...voila! Ready...
Bon Appetite!!!
