Chicken in Coconut Mango Verde Sauce
Try this Chicken in Coconut Mango Verde Sauce recipe, or contribute your own.
Try this Chicken in Coconut Mango Verde Sauce recipe, or contribute your own.
- 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 Wonder: Chicken in Coconut Mango Verde Sauce
As a busy working mom, finding quick and flavorful weeknight dinners is a constant quest. I'm always juggling work deadlines, school pick-ups, and the never-ending laundry pile. So, when I discovered this Chicken in Coconut Mango Verde Sauce recipe, it quickly became a staple in our meal rotation. It's incredibly easy to make, bursting with fresh flavors, and the whole family devours it. The vibrant colors alone make it a winner, and the sweet and savory combination is simply irresistible. The best part? It comes together in under 30 minutes, which is a true lifesaver on those hectic evenings.
The magic lies in the Coconut Mango Verde Sauce. The blend of creamy coconut milk, tangy salsa verde, and sweet mango creates a sauce that’s both complex and unbelievably satisfying. A touch of jalapeño adds a subtle kick, perfectly balanced by the brown sugar. You can easily adjust the sweetness and spiciness to your liking – a little extra brown sugar for a sweeter dish, or a dash of sriracha for some fiery heat. I often add a squeeze of lime juice at the end to brighten up the flavors and give it a zesty finish. The chicken cooks quickly in the skillet, ensuring juicy and tender results. I usually serve this dish over fluffy white rice, but it's also fantastic with quinoa or even cauliflower rice for a lower-carb option.
This recipe isn't just about convenience; it's about creating a delicious and healthy meal for my family. I love using fresh, vibrant ingredients, and this dish is a testament to that. The colorful bell peppers add a delightful crunch and a beautiful pop of color, making it a visually appealing meal. The fresh cilantro garnish adds a final touch of freshness, tying all the flavors together. It's a complete meal in itself, offering a good balance of protein, carbohydrates, and healthy fats.
Beyond the Weeknight: This Chicken in Coconut Mango Verde Sauce recipe is also surprisingly versatile. It's fantastic for meal prepping – you can easily double the recipe and have leftovers for lunch throughout the week. It also travels well, making it an excellent choice for potlucks or picnics. I’ve even been known to serve it over baked sweet potatoes for a more substantial and comforting meal. The possibilities are endless!
Tips and Tricks for Success:
- Chicken Prep: Cutting the chicken breasts against the grain ensures tender and juicy results. This simple step makes a big difference in the overall texture of the dish.
- Spice it Up: Don't be afraid to experiment with the spices! Add a pinch of garlic powder or onion powder for extra depth of flavor. A dash of smoked paprika adds a smoky undertone that complements the sweetness of the mango.
- Sauce Consistency: If your sauce is too thick, add a little more coconut milk or water to thin it out. If it's too thin, you can simmer it for a few minutes to reduce it.
- Serving Suggestions: While rice is a classic pairing, try serving this chicken with other grains like quinoa or couscous. It's also delicious with roasted vegetables or a simple green salad.
This Chicken in Coconut Mango Verde Sauce recipe is more than just a dinner; it's a testament to the power of simple, flavorful ingredients and the joy of creating something delicious and satisfying for my family. It's a dish that embodies the spirit of easy weeknight cooking, allowing me to spend more time with my loved ones and less time stressing over what's for dinner. Give it a try – I promise you won’t be disappointed!
Variations:
- Add some protein: Throw in some cooked shrimp or chickpeas for extra protein
- Use different peppers: Experiment with different types of bell peppers or add some poblano peppers for a smoky flavor
- Make it a bowl: Serve the chicken over rice or quinoa with some chopped avocado, shredded cheese and a dollop of sour cream or Greek yogurt
- Add some veggies: Incorporate other vegetables like zucchini, corn, or mushrooms
This recipe is truly a blank canvas for your culinary creativity. Feel free to customize it to your taste and preferences, and enjoy the delicious results!
