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 Busy Mom's Quick and Delicious Weeknight Meal
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the house somewhat tidy, finding time for anything beyond the bare minimum often feels impossible. That's why I'm always on the lookout for quick, easy, and delicious recipes that don't sacrifice flavor. This Chicken in Coconut Mango Verde Sauce recipe is a perfect example – it's ready in under 30 minutes and tastes like it came from a fancy restaurant, not my slightly chaotic kitchen.
The beauty of this dish lies in its simplicity. The vibrant sauce, bursting with the sweetness of mango and the tang of lime, is unbelievably easy to make. Simply toss all the ingredients into a blender, and – voila! – you have a sauce that's both incredibly flavorful and visually appealing. The chicken cooks quickly in the skillet, absorbing the delicious sauce as it simmers. I love using chicken breasts because they're lean and cook quickly, but you could easily adapt this recipe to use thighs if you prefer.
One of my favorite things about this recipe is its versatility. Feeling adventurous? Add a pinch of cayenne pepper for an extra kick. Want a milder dish? Skip the jalapeño altogether. The best part? You can easily adjust the sweetness, spiciness, and tartness to perfectly suit your taste buds. I often let the kids help me chop the vegetables, turning meal prep into a fun family activity.
This recipe has become a staple in our weekly meal rotation. It's a crowd-pleaser, whether I'm feeding my family or having friends over for a casual dinner. The leftovers are just as delicious the next day, making it a perfect meal-prep option for busy weekdays. Serve it over rice, quinoa, or even with some crusty bread for a complete and satisfying meal.
Beyond the ease and deliciousness, this recipe offers a much-needed moment of calm in my hectic schedule. The vibrant colors of the mango and the fragrant aroma of the spices create a sense of warmth and comfort in my kitchen. It's a reminder that even amidst the chaos, I can still create something beautiful and nourishing for my family, and that small act of creating something delicious is an act of self-care, too. So, the next time you're short on time but crave a delicious and satisfying meal, give this Chicken in Coconut Mango Verde Sauce a try. You won't be disappointed.
Ingredients:
- 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
- 1 cup salsa verde
- 1 cup roughly chopped mango
- 1 jalapeño, seeded deveined
- 3-5 tablespoons brown sugar
- sriracha/asian hot chili sauce to taste (optional)
Tips and Variations:
- For a spicier dish, add more jalapeño or a dash of cayenne pepper.
- If you prefer a sweeter sauce, add more brown sugar.
- For a tangier flavor, add more lime juice.
- Serve over rice, quinoa, or your favorite grain.
- Garnish with fresh cilantro for a pop of color and freshness.
I hope you enjoy this recipe as much as I do! It’s a simple pleasure in a busy life.
