Cooking 101 with Selema: Baked chicken and sides

Okay, so this one is going to be two dishes. It’s baked Bar-b-que chicken with cheese and baked chicken with an avocado and mango topping—it’ll make sense in a minute.  

Things you will need for BBQ Chicken: 

  • Chicken breast 
  • BBQ sauce 
  • Cheese  
  • Sides you want, in this case, mashed potatoes 
  • Potatoes, milk, butter, other things? 

Things you will need, Avocado Mango: 

  • Chicken breast 
  • Mangos (as much as you want, one is probably okay) 
  • Avocados (as much as you want, two is probably good for one or two people) 
  • Rice (any kind) 
  • Limes


  • An oven 
  • Cookie sheet 
  • Non-stick spray (like Pam) 
  • Tongs  
  • A big bowl for mashing the avocado and potatoes 
  • Something to mash with 
  • A big sharp knife 
  • Rice strainer 


Baked chicken: 

Preheat to oven to 385 degrees Fahrenheit. 

Get the cookie sheet ready and sprayed. 

You want to cut off all the fat and whatever else you feel like removing and then cut it in half to make two thinner full breast slices like the knife is going to be horizontal rather than vertical. So, lay it down, go to the thicker side with the knife, and slice through moving the knife back and forward but keeping it flat. 

Put those pieces on the cookie sheet. Most will only fit like 2 breasts or 4 slices, but feel free to put more if you want. Since they will not expand like most things you bake you do not have to worry about them being too close, but I would avoid them touching. 

Season it how you want, you can do both sides, but for the BBQ chicken, one side will be covered in cheese and BBQ sauce so that has a lot of flavors too. 

When the oven is ready put the chicken in and set the timer to 10 minutes. The bottom should be pretty white, and the top should be getting there. It will look about half cooked. Then take the tongs and flip them. Then another 10 minutes. 

By this point the chicken should be cooked, so cut a piece off and make sure it is easy to slice through and it is all white and taste it. Then cut into the middle/thicker parts and make sure it is white as well. 

If you see all the juice has gone to one side, you should rotate the cookie sheet. Now lower the oven to 300 °F. For the avocado chicken just give it about another 5 minutes or so. For the BBQ chicken go ahead and put the cheese on. Let it melt, do not underestimate how long it takes cheese to melt. I would say at least 5 minutes. Then slather that BBQ sauce on, cover all parts of the chicken using the whole bottle. What have you got to lose? Let it sit and warm-up for about 5 minutes. 

Bar-B-Que – Potatoes: 

Okay, so do not be an idiot like me the first time, I made this and used different-sized potatoes. Similar-sized potatoes are a must! 

I think about that Lord of the Rings meme every time I type “potatoes,” this is not going to be fun for me. 

Get yourself a big ol’ pot and fill it like 2/3 to 3/4 of the way with water, more than enough to cover the potatoes. Put it on the stove. Put the burner on high, add salt if you wish. Wait for it to boil. Also now is when you should pre-heat the oven to 385 °F. 

You can peel your potatoes or leave the peel on them— it does not really matter. However, you must wash them regardless, like give them a decent scrub. If you do not you are going to be like “SelEmA mY PoTatOs tAstE LikE dIrT.” 

Once they are washed and possibly peeled and the water in the pot on the stove is boiling you can carefully drop them in. Now is time for the fun game called “How High Can I Leave the Stove Without the Water Boiling Over!” 

If you are by yourself you might want to wait for the potatoes to go in before starting the chicken so that you have time to mash them while the chicken bakes, but that means they will also get a bit cold. If someone is helping you, you can start the chicken right away and have them mash while you deal with the chicken. 

The potatoes are done when you can stick a fork through them easily. Cooking time depends on the size of the potato you picked, smaller goes faster than big. When done, put them in a big bowl, mixing bowl, and smash them with whatever you have, a slotted spoon and a fork worked well for me. Because like, what college kid has a potato masher? I do not do you? Am I behind in life? If you want to be really fancy and use a mixer you can do that, but if you have one you probably don’t need to be reading this. Mixing the milk and butter (softened) in will help you smash them as well. Just like I don’t know a decent amount at a time like the worst thing would be you have kind of runny potatoes. Then when it is nice and mashed-potatoy, you can mix in the other things. I get tired of mashing them though, so mine ends up a little lumpy, whatever. 

Avocado Mango: 

If you can make potatoes, you can make rice. This is going to be the easiest thing to write. Measure, rinse it and follow the instructions on the pack of rice. If you did the coconut rice, then you should have a rice strainer and know how to do this. Check the water to rice ratio. Measure the water. Boil the water and then add the rice. Cover if it says to, don’t if it does not. Boom. 

Turn the on and let it preheat before starting the rice. The chicken and rice could go in at about the same time.  

If you mix the rice and it looks dry you should add more water. If it looks watery just leave it for a minute, it is still cooking. 

While the chicken is baking, and the rice is cooking you can make the avocado mango. Think of this kind of like a sauce for the chicken—emphasis on kind of. You are going to cut the avocado (the way the internet says not to) by putting the knife in and rotating the avocado around the knife. So, you cannot sue me. I am officially saying to put it on the counter and rotate it around that way.  

If you have a good knife and trust yourself then do the thing where you hit the pit with the knife turn and pull it out. I have some of the shakiest hands ever, so I will not be doing that. What I do is I start with the side without the pit and scoop the green stuff out of it by sticking a fork in it at the peel and rotating it around and scooping the green stuff out and putting it in the bowl (if this is hard your avocado probably isn’t totally ripe yet). You can scrape off the stuff that did not come out on the first try and put it in the bowl with the rest. Then I go to the other side, get the fork stick it in and under the pit and pop it out, might fly a little so just go gently. Then repeat. 

Start smashing up the avocado with the fork and add in any seasonings or flavors you might want, like lime juice. When it is decently smashed you can add in the mango chunks. 

Don’t forget about your chicken!! 

About the mango chunks, as my friend said, “I feel so inadequate when cutting a mango.” So, I won’t be telling you how to do that, my advice is to get the pre-cut mangos and then if needed cut them into smaller ones. Like bite-sized or a little smaller, sized chunk. 

You want the avocado to be really smooth so feel free to smash it some more when adding the mango in. Taste it. If it’s good, it’s done. If it is not, then I don’t know fam. 


When everything is good cooked done and ready put it on a plate and enjoy! 

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