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 Easy Chicken in Coconut Mango Verde Sauce
As a busy working mom, finding quick and delicious weeknight dinners is always a priority. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our home, a vibrant explosion of flavor that’s surprisingly easy to whip up. It's the perfect balance of sweet, spicy, and tangy, and it’s so versatile – it can be adjusted to suit everyone's taste preferences. The best part? It’s ready in under 30 minutes!
I love the unexpected combination of sweet mango and spicy jalapeno, perfectly complemented by the creamy coconut milk and zesty salsa verde. The chicken cooks quickly in a skillet, becoming tender and juicy, and the sauce coats it beautifully. I often serve this dish over fluffy rice, but it’s equally delicious with quinoa or even cauliflower rice for a lower-carb option. It’s also a great way to sneak in some extra vegetables – I usually add a mix of bell peppers, but zucchini or even broccoli florets would work wonderfully.
One of the things I appreciate most about this recipe is its adaptability. My family has varying spice tolerances, so I always keep Sriracha on hand for those who like a little extra kick. Similarly, a squeeze of lime juice can brighten up the sauce if it needs a bit more zing. And for those with a sweeter tooth, a touch of extra brown sugar can create a perfectly balanced flavor profile. I've found that the recipe is wonderfully forgiving; feel free to experiment with the ingredients and adjust the seasonings to your liking.
Beyond its convenience and deliciousness, this dish also feels inherently healthy. The coconut milk provides a richness and creaminess without relying on heavy cream or other high-fat ingredients. The mangoes add a dose of vitamins and antioxidants, and the peppers provide a boost of fiber. It’s a satisfying meal that doesn't leave me feeling weighed down, which is crucial for keeping my energy levels up throughout the busy week.
This recipe is more than just a dinner; it's a shortcut to a little piece of paradise on a busy weeknight. The bright colors and tropical flavors instantly transport you to a warmer climate, making it a welcome escape from the daily grind. And the best part is that it's so incredibly simple to make, even after a long day at the office and managing the kids' after-school activities. The ease and deliciousness of this recipe have made it a consistent favorite, and I’m confident it will become a regular in your kitchen, too. Give it a try, and let me know what you think!
Tips and Variations:
- Spice Level: Adjust the amount of jalapeno and Sriracha to control the heat. For a milder dish, remove the seeds and membranes from the jalapeno. For extra heat, add a few extra slices of jalapeno or a dash of your favorite hot sauce.
- Sweetness: Taste the sauce before serving and adjust the brown sugar to your liking. If you prefer a less sweet sauce, reduce the amount of brown sugar, or omit it altogether.
- Vegetables: Feel free to experiment with different vegetables. Zucchini, broccoli, or carrots would all be great additions to this dish.
- Protein: While chicken breasts are used in this recipe, you could easily substitute with chicken thighs, shrimp, or even tofu for a vegetarian option. Adjust the cooking time accordingly.
- Serving Suggestions: Serve this dish over rice, quinoa, couscous, or cauliflower rice. You can also serve it with tortillas or naan bread for a fun and interactive meal.
- Make it Ahead: The Coconut Mango Verde sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This makes for a quick weeknight meal prep strategy.
Enjoy this flavorful and easy Chicken in Coconut Mango Verde Sauce recipe! Let me know in the comments how it turns out.
