Chicken in Coconut Mango Verde Sauce
Try this Chicken in Coconut Mango Verde Sauce recipe
Try this Chicken in Coconut Mango Verde Sauce recipe
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 tablespoons lime juice
- cilantro
- 1/2 teaspoon smoked paprika
- 1 1/2 pounds chicken breasts cut into 1/8†slices against the grain*
- 1 red bell pepper sliced then chopped into 2†pieces
- 1 green bell pepper sliced then chopped into 2†pieces
- 1 13.5 oz. can coconut milk (i like chaokoh)
- 1 cup salsa verde (i like herdez in the jar)
- 1 cup roughly chopped mango
- 1 jalapeno, seeded deveined
- 3-5 tablespoons brown sugar**
- sriracha/asian hot chili sauce to taste (optional)
- Carbohydrate 2.87860884160786 g
- Cholesterol 72.5747792 mg
- Fat 11.284160122941 g
- Fiber 0.924122602927515 g
- Protein 24.1363426779649 g
- Saturated Fat 3.13551227209297 g
- Serving Size 1 1 serving (159g)
- Sodium 74.6927188921098 mg
- Sugar 1.95448623868034 g
- Trans Fat 1.00367916011829 g
- Calories 214 calories
Step-by-step
- Add all of the Coconut Mango Verde Sauce ingredients to your blender and blend until smooth. Set aside.
- Heat oil over medium high heat in large nonstick skillet until very hot.
- Add chicken and cook just until most pieces are no longer pink then add bell peppers and continue to cook for 2 minutes.
- Stir in Coconut Mango Verde Sauce and cook just until chicken is completely cooked and sauce is heated through.
- Taste and add additional brown sugar for sweeter, Sriracha for spicier or lime for tangier.
- Garnish with optional fresh cilantro.
- Serve with rice.
A Weeknight Winner: Chicken in Coconut Mango Verde Sauce
As a busy working mom, I'm always on the lookout for quick, healthy, and flavorful meals that the whole family will enjoy. This Chicken in Coconut Mango Verde Sauce recipe has become a true weeknight staple in our home. It's incredibly versatile, easy to adapt to different spice levels, and always impresses, even on the busiest of evenings.
The beauty of this dish lies in its simplicity. The vibrant sauce, a delightful blend of coconut milk, mango, salsa verde, and a hint of spice, is whipped up in a blender in minutes. The chicken cooks quickly in a skillet, and the addition of bell peppers adds a beautiful pop of color and texture. I often use pre-cut bell peppers to save even more time, but chopping them yourself isn’t a huge time commitment either.
What makes this recipe so special? It's the perfect balance of sweet, savory, and spicy. The sweetness from the mango and brown sugar complements the tanginess of the lime juice and salsa verde, while the jalapeno adds a pleasant kick. The creamy coconut milk ties it all together, creating a rich and satisfying sauce that coats the chicken perfectly. It's a fiesta of flavors in every bite!
I’ve found that the quality of ingredients really makes a difference in this recipe. I prefer using fresh mango for its vibrant flavor and aroma, and I love the creamy texture of Chaokoh coconut milk. Feel free to experiment with different brands of salsa verde to find your favorite. Some are spicier than others, so consider that when adjusting the amount of jalapeno you use.
Serving Suggestions: This dish is incredibly versatile. I usually serve it over fluffy white rice, but it’s equally delicious with quinoa, brown rice, or even cauliflower rice for a lower-carb option. A side of fresh cilantro adds a final touch of freshness and vibrancy.
Adapting the Recipe: This recipe is easily adaptable to your personal preferences. Want it spicier? Add more jalapeno or a dash of your favorite hot sauce. Prefer a milder flavor? Reduce the amount of jalapeno or omit it altogether. If you want a sweeter sauce, add a tablespoon or two of extra brown sugar. The beauty of this recipe is its flexibility – you can make it your own!
Leftovers: The flavors of this Chicken in Coconut Mango Verde Sauce actually improve overnight, making it a perfect meal prep option. Store leftovers in an airtight container in the refrigerator for up to three days. You can reheat it gently in a skillet or microwave.
Beyond the Weeknight: This recipe is perfect for a casual weeknight dinner, but it's also impressive enough for a dinner party. Serve it with a side of rice and some fresh tortillas for a truly memorable meal. Your guests will be raving about this dish for days to come! It's a guaranteed crowd-pleaser that’s both easy to make and incredibly delicious.
This Chicken in Coconut Mango Verde Sauce is more than just a recipe; it’s a culinary adventure waiting to happen. Give it a try, and I’m confident it will quickly become a family favorite. So ditch the takeout menus and embrace the joy of homemade, flavorful meals. Your taste buds (and your family) will thank you.
