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.
My Simple Weeknight Delight: Chicken in Coconut Mango Verde Sauce
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. Most weeknights involve juggling school pick-ups, homework, extracurricular activities, and the ever-present mountain of laundry. The last thing I want to think about is spending hours slaving over a hot stove. That’s why I've come to cherish recipes that are both quick and flavorful, and this Chicken in Coconut Mango Verde Sauce is a perfect example. It’s a vibrant, satisfying dish that’s ready in under 30 minutes, leaving me with more time to focus on my family and other responsibilities.
The beauty of this recipe lies in its simplicity. It all starts with a vibrant, homemade Coconut Mango Verde Sauce. The sweetness of the mango perfectly balances the tanginess of the salsa verde and the subtle heat of the jalapeno. This sauce is the star of the show, transforming simple chicken breasts into a flavour explosion. I often double the sauce recipe, using the leftovers to marinate chicken for lunch the next day, making my meal prepping a breeze. The addition of bell peppers adds a welcome crunch and pop of color to the dish, complementing the creamy coconut milk beautifully. You can also easily adapt it to your own taste and preferences; sometimes I add a bit extra brown sugar for a sweeter taste or a dash of Sriracha for an extra kick.
Beyond the Recipe: A Taste of the Tropics in My Kitchen
The inspiration for this dish came from a recent trip to a tropical island – it was the flavors, the vibrant colours, and the carefree atmosphere that sparked the creation. I was inspired by the fresh ingredients, and the simplicity of their preparation, a contrast to the usual hustle and bustle of my daily life. The dish brings back those memories of warm weather, the sound of the waves, and the taste of exotic fruits, a delicious escape in the midst of everyday life. I love how adaptable the recipe is. One day, I'll add some extra lime for a bit more zest. Another day, I might substitute the mango with pineapple for a different twist.
This Chicken in Coconut Mango Verde Sauce is more than just a meal; it's a moment of tranquility amidst the chaos. It's a reminder to take a breath, savor the flavors, and appreciate the simple joys of cooking a delicious, healthy meal for my loved ones. It’s the kind of recipe that makes me feel like I've stepped away from my everyday life, even if only for a few minutes. And isn't that what we all need sometimes?
Tips and Variations
- Spice Level: Adjust the amount of jalapeno and Sriracha to your liking. For a milder dish, remove the seeds and membranes from the jalapeno.
- Protein Swap: Feel free to substitute the chicken with shrimp, tofu, or even chickpeas for a vegetarian option.
- Vegetable Additions: Experiment with other vegetables like zucchini, corn, or onions.
- Serving Suggestions: Serve the chicken over rice, quinoa, or cauliflower rice.
- Make-Ahead Tip: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
This recipe is a testament to how simple ingredients can create a flavorful and unforgettable meal. It's a quick and easy way to bring a bit of tropical paradise into your kitchen, no matter how busy your life might be. So the next time you're short on time but craving a healthy and delicious meal, give this Chicken in Coconut Mango Verde Sauce a try. I promise you won't regret it. It's a recipe I've come to rely on, a delicious reminder to savor those simple moments of flavor in the midst of my busy life.
