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 Taste of the Tropics: My Easy Chicken in Coconut Mango Verde Sauce
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Weeknights are a whirlwind of school pick-ups, homework help, and the ever-present to-do list. That's why I rely on recipes that are quick, easy, and bursting with flavor—recipes like this Chicken in Coconut Mango Verde Sauce. This dish has become a staple in our home, a bright and vibrant explosion of taste that satisfies everyone around the table, even the pickiest eaters (yes, I have one of those!).
The beauty of this recipe lies in its simplicity. The sauce itself comes together in a flash thanks to the magic of a blender. Simply throw in the coconut milk, salsa verde, mango, jalapeno, lime juice, and spices, and whirr! You have a luscious, vibrant sauce that's both sweet and spicy, creamy and tangy. The chicken cooks quickly in the skillet, absorbing all that tropical goodness. The addition of bell peppers adds a welcome crunch and a pop of color. It's a complete meal, all in under 30 minutes. Perfection on a busy weeknight, I tell you!
Beyond the Weeknight Wonder: This Chicken in Coconut Mango Verde Sauce isn't just for weeknights. It's incredibly versatile. I've served it at potlucks, where it's always a crowd-pleaser. It's also fantastic for meal prepping—make a big batch on the weekend and enjoy it throughout the week. The leftovers are just as delicious, if not more so, the next day! Plus, the flavors meld beautifully overnight, creating an even more complex and satisfying taste.
Tips and Tweaks for Your Taste: One of the things I love about this recipe is how easily adaptable it is. Feel free to adjust the spice level to your liking. If you prefer a milder dish, simply reduce the amount of jalapeno or omit it altogether. For extra heat, add a dash more sriracha or a pinch of cayenne pepper. Similarly, the sweetness can be adjusted with brown sugar. I like to add a touch of extra lime juice at the end to brighten the flavors and add some zing.
Serving Suggestions: We usually serve this Chicken in Coconut Mango Verde Sauce with fluffy white rice, which soaks up the delicious sauce perfectly. It's also excellent served with quinoa, couscous, or even tortillas for a more casual meal. A side of steamed broccoli or a simple salad complements the richness of the dish nicely. And don't forget the cilantro garnish—it adds a freshness that ties everything together.
More than just a Recipe: This recipe is more than just a quick meal; it's a celebration of flavor. It's a reminder that even amidst the chaos of daily life, we can still take time to savor delicious food and nourish ourselves, both physically and emotionally. It’s a taste of the tropics brought right to your dinner table, a small escape from the ordinary. So go ahead, give it a try. I promise you won't be disappointed. You might even find yourself making it again and again, as I do. And that, my friends, is the ultimate testament to a truly great recipe.
Ingredients I Use and Why: I’ve experimented with different brands and types of ingredients over time, and these are my current favorites:
- Coconut Milk: I prefer Chaokoh brand coconut milk for its richness and creamy texture. You can find it at most Asian grocery stores.
- Salsa Verde: Herdez salsa verde is my go-to choice because of its bright, fresh flavor. But any good quality salsa verde will work.
- Mango: Fresh, ripe mango is essential for the best flavor. Choose a mango that's slightly soft to the touch.
- Chicken: Using boneless, skinless chicken breasts makes this recipe incredibly easy to prepare. Cutting the chicken against the grain ensures that it will be tender.
- Spices: The combination of chili powder, cumin, and smoked paprika adds depth and warmth to the sauce. Don’t be afraid to experiment with other spices to find your perfect blend!
Enjoy the Journey, One Delicious Bite at a Time!
