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.
Chicken in Coconut Mango Verde Sauce: A Weeknight Winner
As a busy working mom, finding quick and delicious weeknight dinners is a constant challenge. I'm always on the lookout for recipes that are both flavorful and easy to prepare, leaving me with more time to spend with my family. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our household, a true lifesaver on those hectic evenings. The vibrant colors, the sweet and spicy flavors, and the surprising ease of preparation make it a crowd-pleaser, even for my picky eaters.
The beauty of this dish lies in its versatility. The sauce itself is a delightful blend of sweet mango, tangy lime, and a hint of heat from the jalapeño. The coconut milk adds a creamy richness that perfectly complements the tender chicken. I often adjust the sweetness and spice levels depending on my family's preferences – sometimes adding a little extra brown sugar for the kids, or a dash of sriracha for a bit more kick for my husband and me. The addition of bell peppers provides a lovely textural contrast and a boost of vitamins. And let’s not forget the fresh cilantro, which adds a burst of freshness to every bite.
One of the things I love most about this recipe is how quickly it comes together. The sauce is easily blended in a matter of minutes, and the chicken cooks surprisingly fast in a hot skillet. It's a complete meal in under 30 minutes, perfect for those nights when time is of the essence. I often serve it over fluffy white rice, but it also pairs well with quinoa, couscous, or even a simple green salad.
Beyond its practicality, this dish is also incredibly visually appealing. The vibrant green of the verde sauce, the bright orange of the mango, and the colorful bell peppers create a feast for the eyes as well as the palate. It’s the kind of meal that makes even a simple weeknight dinner feel special. It’s a dish that effortlessly blends convenience and sophistication, making it a perfect go-to recipe for busy families or anyone looking for a quick and satisfying meal.
Tips and Variations:
- Spice Level: Adjust the amount of jalapeño to control the heat level. For a milder sauce, remove the seeds and membranes before blending. For a spicier kick, add a few more slices or a dash of your favorite hot sauce.
- Sweetness Level: Similarly, you can adjust the amount of brown sugar to control the sweetness. Start with 3 tablespoons and add more to taste, depending on the sweetness of your mango.
- Protein Swap: Feel free to substitute the chicken with shrimp, tofu, or even chickpeas for a vegetarian option.
- Veggie Boost: Add other vegetables like zucchini, corn, or black beans for extra nutrients and flavor.
- Serving Suggestions: Serve with your favorite sides – rice, quinoa, tortillas, or a fresh salad. The sauce is also delicious spooned over grilled chicken or fish.
- Make it Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This is a great time-saving tip for busy weeknights.
This Chicken in Coconut Mango Verde Sauce recipe isn’t just a meal; it's a testament to the power of simple, flavorful ingredients and the joy of creating something delicious without spending hours in the kitchen. It’s a recipe that I'll continue to make again and again, and I hope it becomes a favorite in your home as well.
So, next time you're looking for a quick, easy, and incredibly delicious weeknight dinner, give this recipe a try. I promise you won't be disappointed. The vibrant flavors and the ease of preparation make it a true winner, leaving you with more time to enjoy your family and less time stressing over dinner.
Enjoy!
