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 Paradise: My Go-To Chicken in Coconut Mango Verde Sauce
As a busy working mom, finding time to cook delicious and healthy meals can sometimes feel like a mission impossible. But let me tell you, this Chicken in Coconut Mango Verde Sauce recipe has become a lifesaver. It’s quick, easy, and bursting with flavor – the perfect mid-week dinner that satisfies the whole family without requiring hours in the kitchen. The vibrant colors alone make it a feast for the eyes, and the combination of sweet mango, spicy jalapeño, and creamy coconut milk is simply irresistible.
I discovered this recipe a few months ago while scrolling through my favorite food blogs (I love finding new recipes to try!), and I immediately knew I had to make it my own. I’ve tweaked it slightly over time, adding a little more lime for extra zing and adjusting the spice level to suit my family’s preferences. Now it's a staple in our recipe repertoire. What’s even better is that this dish is incredibly versatile. Feel free to experiment with different types of peppers, adjust the amount of chili powder to your spice tolerance, or add other vegetables like zucchini or corn for extra nutrients.
The beauty of this recipe lies in its simplicity. The sauce is incredibly easy to prepare; just toss all the ingredients into a blender and whizz until smooth. The chicken cooks quickly in a skillet, and before you know it, you have a restaurant-quality meal ready in under 30 minutes. This saves me precious time on busy weeknights. It’s the kind of meal that leaves you feeling nourished and satisfied, without the guilt of spending all evening slaving over the stove. Plus, the leftovers are just as delicious the next day, making it a perfect recipe for meal prepping.
One of my favorite things about this recipe is how well it adapts to different occasions. It's perfect for a casual weeknight dinner, a relaxed weekend brunch (served with some crusty bread), or even a more sophisticated dinner party (simply garnish it with some fresh cilantro and lime wedges for an elegant touch). It's also incredibly adaptable to dietary needs; you can easily swap the chicken for tofu or shrimp for a vegetarian or pescatarian option. It’s a win-win!
Beyond its convenience and deliciousness, this dish offers a wonderful burst of tropical flavors that transports you to a warmer climate, even on the coldest of nights. The sweetness of the mango perfectly balances the spiciness of the jalapeño, creating a delightful dance of flavors in your mouth. The creamy coconut milk adds a richness that coats the chicken beautifully, while the fresh cilantro provides a bright, herbaceous finish. It's a dish that truly satisfies on every level – taste, texture, and visual appeal.
So, if you’re looking for a quick, easy, and incredibly flavorful weeknight dinner that's sure to impress, give this Chicken in Coconut Mango Verde Sauce recipe a try. I promise you won’t be disappointed. It's a dish that's become a regular in our home, and I know it will soon become a favorite in yours too. The combination of sweet, spicy, and savory flavors is simply irresistible and the bright colors make it a feast for the eyes as well as the stomach. It is the perfect dish for a busy weeknight or a relaxed weekend meal and it's sure to be a hit with everyone who tries it. Enjoy!
Tips and variations:
- Spice it up: Add more jalapeño or a dash of your favorite hot sauce for an extra kick.
- Sweeten it up: Increase the brown sugar for a sweeter sauce.
- Add some veggies: Include other vegetables like zucchini, bell peppers, or onions for extra nutrition.
- Make it a meal prep winner: Double the recipe and store leftovers for quick lunches or dinners throughout the week.
- Serve it over rice or quinoa: This dish pairs beautifully with rice, quinoa, or even cauliflower rice for a gluten-free option.
- Garnish generously: Fresh cilantro, lime wedges, and toasted coconut flakes are all wonderful garnishes to add a pop of color and flavor.
This recipe is more than just a meal; it’s a culinary adventure, a shortcut to a tropical getaway, and a testament to the magic of simple ingredients combined with a dash of creativity. So, embrace the ease, relish the flavors, and enjoy the delicious journey this recipe offers.
