Chicken in Coconut Mango Verde Sauce
Try this Chicken in Coconut Mango Verde Sauce recipe.
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.
A Taste of the Tropics: My Go-To Chicken in Coconut Mango Verde Sauce
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 home, a vibrant explosion of tropical flavors that's both satisfying and surprisingly easy to prepare. It’s the perfect mid-week dinner solution – quick enough for a busy weeknight, yet impressive enough to serve to guests. The beautiful colors alone make it a feast for the eyes, and the taste? Oh, the taste! It’s a delightful blend of sweet, spicy, and tangy, perfectly balanced to awaken your palate.
The magic of this dish lies in its simplicity. The sauce, a creamy blend of coconut milk, vibrant mango chunks, and zesty salsa verde, comes together in a flash thanks to my trusty blender. I love the convenience of using pre-made salsa verde; it cuts down on prep time significantly, allowing me to focus on other tasks. The chicken cooks quickly in a skillet, absorbing the incredible flavors of the sauce. I usually add a touch of brown sugar to enhance the sweetness and a dash of sriracha for a pleasant kick. The amount is adjustable to your preference, of course. The cilantro garnish adds a fresh, herbaceous note that perfectly complements the richness of the sauce.
This recipe is incredibly versatile. I often adjust it to suit the seasons and my family’s preferences. In the summer, I like to use fresh, ripe mangoes, which add an even more intense sweetness. During colder months, I might add a bit more chili powder or a pinch of cayenne pepper for a warmer, spicier profile. The beauty of cooking is its adaptability, and this recipe perfectly demonstrates that. The kids adore it, my husband raves about it, and I find immense satisfaction in creating a meal that everyone enjoys. It’s more than just a dinner; it's a moment of connection, a chance to share a delicious and wholesome meal with the people I love most.
Beyond its deliciousness, this Chicken in Coconut Mango Verde Sauce recipe embodies my approach to cooking: efficient, flavorful, and adaptable. I'm not a chef, just a busy mom who appreciates good food and the joy it brings. This recipe is a testament to the fact that delicious, healthy meals don't have to be complicated or time-consuming. With a few simple ingredients and a little creativity, you can create a culinary masterpiece that will leave everyone wanting more. So, give it a try, and experience the vibrant flavors of the tropics in the comfort of your own kitchen.
Serving Suggestions: This dish pairs beautifully with fluffy white rice or quinoa. I sometimes add a side of steamed vegetables for a complete and balanced meal. It’s also a great option for meal prepping. The leftovers are just as delicious the next day, making it perfect for busy weekdays.
Tips and Variations:
- Feel free to experiment with different types of peppers. Poblano peppers would add a smoky depth of flavor.
- If you don't have fresh mango, frozen mango chunks work perfectly well.
- For a vegetarian option, substitute the chicken with firm tofu, pan-fried until golden brown.
- Add a squeeze of lime juice at the end for extra zing.
- Serve it with tortillas for a fun taco night twist.
This Chicken in Coconut Mango Verde Sauce recipe is more than just a meal; it’s a reminder that even amidst the chaos of daily life, there's always time to savor simple pleasures and share delicious food with loved ones. Enjoy!
