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 Unexpected Culinary Adventure: Chicken in Coconut Mango Verde Sauce
As a busy working mom, I'm always on the lookout for quick, flavorful meals that won't leave me slaving away in the kitchen all evening. My recent discovery? This incredibly vibrant and delicious Chicken in Coconut Mango Verde Sauce recipe. It's become a weeknight staple, a go-to for those nights when I need something satisfying yet simple. The unexpected blend of sweet mango, zesty lime, and spicy jalapeno creates a harmony of flavors that has completely captivated my family.
What initially drew me to this recipe was the promise of a quick and easy weeknight meal. I was skeptical at first, honestly. The combination of ingredients sounded a bit adventurous, even a little unusual. But desperation (and a toddler who refuses to eat anything green) spurred me on. I'm so glad it did! The preparation is remarkably straightforward. The sauce, a delightful blend of coconut milk, salsa verde, mango, and jalapeno, comes together in a flash in my trusty blender. The chicken cooks rapidly in a skillet, absorbing all that incredible flavor. It’s a testament to the power of simple ingredients expertly combined.
This dish isn't just about convenience; it's about creating something truly special. The vibrant colors of the chicken, peppers, and sauce alone make it an appealing meal. But it's the taste that truly shines – a complex tapestry of sweetness from the mango, a pleasant heat from the jalapeno, and a refreshing tang from the lime. The coconut milk adds a creamy richness that ties it all together. It's the kind of recipe that elevates a simple weeknight dinner into something extraordinary.
The best part? This recipe is incredibly versatile. I've experimented with adding different vegetables, such as zucchini or corn, depending on what's available in my fridge. I've also adjusted the spice level to suit my family’s preferences. Sometimes, I add a bit more jalapeno for an extra kick, other times I tone it down for my younger daughter. The beauty of this recipe lies in its adaptability; it's a blank canvas upon which you can create your own masterpiece.
Beyond its practicality and deliciousness, this dish has brought a sense of culinary adventure into my life. It encourages experimentation, allowing me to play with flavors and discover new combinations. It reminds me that even amidst the chaos of daily life, there's always room to create something beautiful, flavorful, and unforgettable. So, if you're looking for a recipe that’s both delicious and easy, this Chicken in Coconut Mango Verde Sauce is a must-try. It’s a testament to the fact that simple ingredients, combined creatively, can result in an exceptional dining experience. And the best part? The cleanup is a breeze!
Serving Suggestions: This chicken dish is wonderful served over rice, quinoa, or even cauliflower rice for a lower-carb option. I like to add a side of steamed green beans or a simple salad to round out the meal. The leftovers are also great for lunch the next day!
Tips and Tricks:
- Don't be afraid to adjust the spice level: Add more or less jalapeno, sriracha, or brown sugar to customize the dish to your liking.
- Use fresh ingredients whenever possible: The flavor difference between fresh and canned mango is quite noticeable.
- Marinate the chicken (optional): Marinating the chicken for at least 30 minutes before cooking enhances the flavor and tenderness.
- Cook the chicken to an internal temperature of 165°F (74°C): This ensures that the chicken is cooked through and safe to eat.
This Chicken in Coconut Mango Verde Sauce recipe has quickly become a family favorite. It's a testament to the fact that delicious and satisfying meals don't need to be complicated or time-consuming. With a little creativity and the right ingredients, even a busy weeknight can become a culinary celebration.
