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.
My Easy Weeknight Chicken in Coconut Mango Verde Sauce
As a busy working mom, I'm always on the lookout for quick, delicious, and healthy dinner recipes. This Chicken in Coconut Mango Verde Sauce recipe has become a family favorite, and it's so easy to make, even on the busiest of weeknights. The vibrant flavors of the coconut mango sauce are a welcome change from the usual chicken dinners, and the entire dish comes together in under 30 minutes. The key is using pre-chopped ingredients and a good blender to whip up the sauce in a flash. It's also incredibly versatile; you can easily adjust the spice level to suit your family's preferences. I often add a little extra lime juice for a zingier kick or a dash of brown sugar for a touch of sweetness.
What I love most about this dish is its ability to be customized. The salsa verde adds a fantastic depth of flavor, but feel free to experiment with other salsas or even a simple pico de gallo if that’s what you have on hand. The mango provides a beautiful sweetness that balances the spice from the jalapeno and chili powder. You could also experiment with different types of peppers – poblanos or Anaheim peppers would add a milder flavor. The beauty of this recipe is that it allows for creativity in the kitchen. If you don't have fresh cilantro, you can easily leave it out. The chicken cooks quickly and evenly, ensuring juicy and flavorful pieces every time. And for those nights when I’m really short on time, I’ll use pre-cut chicken breasts from the grocery store to save even more time.
This recipe isn’t just a weeknight winner; it’s also perfect for entertaining. Serve it with a side of fluffy rice and some fresh tortillas for a truly satisfying meal. The vibrant colors and delicious aroma are sure to impress your guests. And the leftovers are just as delicious the next day, making it a perfect meal prep option too. I often double the recipe and have lunch sorted for the rest of the week. The flavors actually deepen overnight, making the leftovers even more enjoyable. For a heartier meal, you could also add some black beans or corn to the sauce.
Beyond the convenience and delicious taste, this dish is also surprisingly healthy. Chicken is a lean protein source, packed with essential nutrients. The coconut milk adds a creamy richness without being overly heavy, and the vegetables contribute vitamins and fiber. I often adjust the spice level to suit my family’s preferences. If you're watching your sodium intake, you could easily reduce the amount of salt or opt for a low-sodium salsa verde. The versatility of this dish makes it an adaptable option for various dietary needs and preferences.
In conclusion, this Chicken in Coconut Mango Verde Sauce is a true go-to recipe in my household. It's a delicious, healthy, and adaptable dish that is perfect for busy weeknights or special occasions. The combination of sweet mango, spicy jalapeno, and creamy coconut milk creates a unique and satisfying flavor profile that everyone in my family loves. Give it a try, and I'm sure it will become a staple in your kitchen, too.
Tips for Success:
- Use high-quality ingredients for the best flavor.
- Adjust the spice level to your liking. Start with less spice and add more as needed.
- Serve with your favorite sides, such as rice, quinoa, or tortillas.
- Make extra sauce and store it in the refrigerator for later use.
- Don’t be afraid to experiment with different vegetables or salsas.
I hope you enjoy this recipe as much as I do! Let me know in the comments how it turns out.
