Mango Glazed Chicken

Cut the whole chicken into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings) and season generously with salt and pepper on all sides.

Peel, pit, and dice 4 medium mangoes into bite-sized cubes, reserving the juice that accumulates during cutting.

Heat a large skillet or Dutch oven over medium-high heat and arrange the seasoned chicken pieces skin-side down in a single layer, cooking until the skin is golden brown, about 8 minutes per side.

Transfer the browned chicken pieces to a plate and set aside.

In the same skillet, reduce heat to medium and add the minced garlic, stirring constantly for about 1 minute until fragrant.

Add the diced mango and mango juice to the skillet, then stir in the sherry and dried thyme, combining well.

Return the chicken pieces to the skillet, nestling them into the mango mixture and spooning sauce over the top.

Reduce heat to medium-low, cover the skillet, and simmer for 25 to 30 minutes until the chicken is cooked through (internal temperature of 165°F at the thickest part).

Taste the sauce and adjust seasoning with additional salt and pepper if needed.

Serve the chicken pieces with the mango glaze spooned generously over the top, accompanied by rice or traditional Honduran sides.