Try this Chicken in Coconut Mango Verde Sauce recipe.
- 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.
Pairing With Grains
Plain jasmine rice acts as a structural anchor, absorbing the rich coconut milk and salsa verde reduction without competing with the fruit. Quinoa offers a nutty alternative that stands up well to the heavy fat content of canned coconut milk. Leftover grains can be crisped in a skillet with a splash of olive oil to create a textured base for the next day's leftovers.Balancing the Sauce
Sweetness and acidity require constant adjustment because canned mangoes and store-bought salsa verde vary widely in sugar content. Lime juice provides the necessary acid to cut through the coconut fat, while brown sugar counterbalances the sharp heat of fresh jalapeños and optional sriracha. Taste the sauce after the initial blend and adjust before pouring it over the meat.Cooking Sequence
Slicing chicken breasts into 1/8-inch strips against the grain drastically reduces cooking time, allowing the poultry to finish in under five minutes over medium-high heat. Pre-blending the sauce ingredients ensures the jalapeño, mango, and verde combine uniformly before hitting the hot pan, preventing raw spots of pepper in the final dish.
