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 Weeknight Winner: Chicken in Coconut Mango Verde Sauce
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Between school pick-ups, after-school activities, and the never-ending cycle of laundry and errands, the thought of spending hours in the kitchen often feels overwhelming. But, there's a secret weapon in my arsenal that consistently saves the day: quick, flavorful recipes that are both satisfying and easy to prepare. This Chicken in Coconut Mango Verde Sauce is a prime example. It’s ready in under 30 minutes, packed with bright, fresh flavors, and leaves everyone feeling happy and full.
The beauty of this recipe lies in its simplicity. The vibrant mango verde sauce, a harmonious blend of creamy coconut milk, zesty salsa verde, and sweet mango chunks, elevates the humble chicken breast to a culinary masterpiece. The addition of spices like chili powder and cumin adds a subtle warmth, while the jalapeno (adjust to your spice preference!) brings a delightful kick. I prefer to use boneless, skinless chicken breasts for convenience, slicing them against the grain to ensure tender, juicy results. But if you have some leftover cooked chicken, this recipe is fantastic for using that up, too! Just skip the initial cooking step in the skillet.
Beyond the Recipe: A Weeknight Ritual
Cooking for my family isn't just about providing sustenance; it's about creating a sense of connection and togetherness. This recipe is often the centerpiece of our hurried weeknight dinners, a moment to pause from the daily chaos and share a meal. The delicious aroma wafting from the kitchen draws everyone in, and the simple act of sharing food fosters a sense of calm and family bonding. Sometimes, I let my kids help with chopping the peppers (under close supervision, of course!). It’s a small thing, but it gets them involved in the process and builds their appreciation for good food.
This Chicken in Coconut Mango Verde Sauce is a far cry from mundane weeknight meals. The unexpected combination of sweet mango, spicy jalapeno, and creamy coconut milk is simply delightful. The sauce is so versatile that I've also used it with grilled fish or even as a marinade for pork tenderloin. Don’t be afraid to experiment! Add more jalapeno for extra heat, or if you prefer a sweeter dish, increase the amount of brown sugar. The possibilities are endless!
Beyond the Plate: Life’s Little Treasures
While this recipe is a lifesaver on busy weeknights, it also embodies a larger truth: that even amidst life's whirlwind of activities, there's always room for simple joys, like a delicious and easy meal shared with loved ones. It's a reminder that sometimes, the most fulfilling moments are the ones that don’t require elaborate preparations or extensive planning. It's in these small, everyday acts of nourishing ourselves and others that we find true happiness and connection. So, next time you're searching for a quick and satisfying meal, give this Chicken in Coconut Mango Verde Sauce a try. You might just find yourself rediscovering the joy of cooking and the pleasure of sharing a delicious meal with those you cherish.
Tips and Variations:
- Spice Level: Adjust the amount of jalapeno to control the spice level. For a milder dish, remove the seeds and membranes. For extra heat, leave them in!
- Sweetness: Experiment with the amount of brown sugar to achieve your desired sweetness level.
- Serving Suggestions: This dish pairs perfectly with rice, quinoa, or even some crusty bread for soaking up the delicious sauce.
- Make it Ahead: The mango verde sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers: Leftovers are great reheated for lunch the next day. The flavors meld even more beautifully after a night in the fridge!
Enjoy!
