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, healthy, and flavorful meals that the whole family will enjoy. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our house, and I'm excited to share it with you. It's surprisingly easy to make, requiring minimal prep time and only one skillet for cleanup – a huge win on busy weeknights!
The vibrant, sweet, and slightly spicy sauce is the star of this dish. The combination of creamy coconut milk, tangy salsa verde, and juicy mango creates a truly unforgettable flavor profile. I love using Chaokoh coconut milk for its rich and authentic taste, and Herdez salsa verde is my go-to for its perfectly balanced flavor. Feel free to experiment with different brands to find your favorites.
The chicken cooks quickly in the skillet, ensuring it remains tender and juicy. Adding bell peppers adds a touch of sweetness and crunch, complementing the sauce beautifully. I usually use a mix of red and green bell peppers for both visual appeal and a slightly different flavor nuance. The optional additions of brown sugar, sriracha, and lime allow you to customize the dish to your liking. If you prefer a sweeter sauce, add more brown sugar; for a spicier kick, add some sriracha; and for a more tangy flavor, a squeeze of lime juice does the trick.
This versatile dish is perfect for a weeknight dinner, a casual weekend gathering, or even a potluck. It's equally delicious served with rice, quinoa, or even cauliflower rice for a lower-carb option. The leftovers are just as tasty the next day, making it a great meal-prep choice. The bright colors and fresh flavors make this dish a welcome addition to any meal plan. I often garnish with fresh cilantro for an extra burst of freshness and color – a simple touch that elevates the presentation.
Ingredient Notes:
The recipe calls for chicken breasts cut into thin slices against the grain. This simple step ensures the chicken cooks evenly and stays incredibly tender. Don't skip it! Also, I find that adjusting the amount of brown sugar, sriracha, and lime allows for perfect customization of the sauce to my family's preferences. Sometimes we like it extra sweet, other times we prefer a spicier kick. Experiment and find your perfect balance!
Serving Suggestions:
Serve this Chicken in Coconut Mango Verde Sauce over fluffy white rice for a complete and satisfying meal. Alternatively, it's also delicious served with quinoa, couscous, or even cauliflower rice for a healthier option. You can also serve it with tortillas for a fun and easy taco night.
Make-Ahead Tip:
The Coconut Mango Verde sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This saves valuable time on busy weeknights. Simply blend all the sauce ingredients together, store it in an airtight container, and then add it to the chicken when you're ready to cook. This will save you a lot of time on a weeknight.
Leftovers:
Leftovers are just as delicious as the first time around, if not more so! The flavors meld together beautifully overnight, resulting in an even richer and more complex dish. Store the leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them gently in the microwave or on the stovetop.
This Chicken in Coconut Mango Verde Sauce recipe is a testament to the fact that delicious, healthy, and easy meals can be achieved even on the busiest of days. Give it a try, and I'm confident it will become a new family favorite!
