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 Weeknight Winner
As a busy working mom, I'm always on the lookout for quick, delicious, and healthy meals that the whole family will enjoy. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our weekly dinner rotation. It’s incredibly flavorful, surprisingly easy to make, and is ready in under 30 minutes – a lifesaver on those hectic weeknights!
The combination of sweet mango, tangy lime juice, and spicy jalapeno creates a vibrant and complex sauce that perfectly complements the tender chicken. The coconut milk adds a creamy richness, while the bell peppers provide a delightful crunch. It's the perfect balance of sweet, sour, and spicy, making it a crowd-pleaser for even the pickiest eaters. I often find myself doubling the recipe so we have leftovers for lunch the next day. The flavors meld beautifully overnight, making it even more delicious!
What I love most about this recipe is its versatility. Feel free to adjust the spice level to your liking. Want it sweeter? Add a little more brown sugar. Prefer a bolder kick? Add a dash more sriracha. Looking for a zestier flavor? A squeeze of extra lime juice does the trick. The beauty of cooking is in its adaptability, and this recipe allows for endless customization to suit your taste buds.
This dish is also incredibly adaptable to what I have on hand. Sometimes I substitute the red bell pepper for an orange one, or I’ll use a different type of salsa verde depending on what’s on sale at the grocery store. I even experimented once using pineapple instead of mango – it was a surprisingly delicious twist, adding a more tropical flair to the dish.
Serving this chicken is effortless. I usually serve it over fluffy white rice, which soaks up the delicious sauce perfectly. A side of steamed broccoli or a simple green salad adds a fresh element to the meal. And don’t forget the garnish! A sprinkle of fresh cilantro adds a vibrant pop of color and fresh flavor that elevates the dish even further. It's visually appealing and adds another layer of freshness to the already delicious flavors.
Beyond weeknight dinners, this recipe is also fantastic for potlucks or casual gatherings. It’s easy to transport, reheats beautifully, and always receives rave reviews. I've made it countless times for friends and family, and it has never failed to impress. The vibrant colors and enticing aroma alone make it a conversation starter.
Making this Chicken in Coconut Mango Verde Sauce is a true testament to quick and delicious meals without sacrificing flavor or quality. The simplicity of the ingredients belies the complexity of the taste. It's a recipe that has become a cherished part of my family's culinary repertoire, and I'm thrilled to share it with you. So, go ahead and give it a try. I’m confident that this will become one of your go-to weeknight meals, too.
Tips and Tricks for Success:
- Use high-quality ingredients: The better the ingredients, the better the taste. A good quality coconut milk and salsa verde will make a significant difference.
- Don’t overcook the chicken: Overcooked chicken will be dry and tough. Cook it just until it’s cooked through but still juicy.
- Taste and adjust: This recipe is a guideline. Feel free to adjust the seasonings to your liking.
- Make it ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- Serve with your favorite sides: Rice is a classic pairing, but you can also serve this chicken with quinoa, couscous, or even a simple salad.
This recipe is more than just a meal; it’s a testament to the joy of creating delicious and satisfying food without spending hours in the kitchen. It's a recipe that embodies ease, flavor, and the heart of home cooking. Enjoy!
