Chicken in Coconut Mango Verde Sauce
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 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
A Taste of the Tropics: My Easy Chicken in Coconut Mango Verde Sauce
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Weeknights are often a whirlwind of school pickups, homework help, and the ever-present to-do list. But even amidst the chaos, I refuse to compromise on flavourful, satisfying dinners. That’s where recipes like this Chicken in Coconut Mango Verde Sauce come in. It's a lifesaver! This recipe is quick, vibrant, and packed with flavour—a perfect blend of sweet, spicy, and tangy. It’s also incredibly versatile; I often adjust the spices to suit my family’s mood (sometimes a little extra chili powder for a bolder kick, other times a touch more brown sugar for a sweeter profile).
The beauty of this dish lies in its simplicity. The sauce, the star of the show, comes together in minutes thanks to my trusty blender. Simply toss in the coconut milk, salsa verde, mango, jalapeno, lime juice, and spices, and whirr until smooth. The result is a creamy, vibrant green sauce that coats the chicken beautifully. Then, it’s just a matter of searing the chicken until golden brown and tender, adding the bell peppers for a pop of color and sweetness, and stirring in the luscious sauce. The whole process takes less than 30 minutes, making it ideal for those hectic weeknights. I often serve it with a side of fluffy white rice to soak up every last drop of that incredible sauce. My kids absolutely devour it!
Beyond its convenience, this Chicken in Coconut Mango Verde Sauce recipe is a testament to the power of fresh, vibrant ingredients. The sweetness of the mango perfectly complements the spiciness of the jalapeno and the tanginess of the lime. The coconut milk adds a rich, creamy texture that elevates the entire dish to another level. And the hint of smoky paprika adds a depth of flavor that's both surprising and delightful. This recipe isn't just a meal; it’s a mini vacation for your taste buds – a quick escape to a tropical paradise, right on your dinner table. The aroma alone is enough to transport you, filling your kitchen with the sweet and spicy scent of the tropics.
I’ve experimented with variations on this recipe, adding different types of peppers or adjusting the level of spiciness to suit my family’s preferences. Sometimes I’ll grill the chicken for a smoky char, adding another layer of complexity to the dish. Other times, I’ll add a handful of chopped cilantro for a fresh, herbaceous note. The possibilities are endless! But no matter how I adapt it, this recipe remains a steadfast favorite in our home. It's a delicious and satisfying meal that’s both quick to make and incredibly flavorful—a true testament to the power of simple, fresh ingredients and a little bit of culinary creativity.
This Chicken in Coconut Mango Verde Sauce is more than just a recipe; it's a testament to the ability to create something delicious and satisfying, even amidst the chaos of a busy life. It's a reminder that even the simplest meals can be extraordinary, filled with flavour and joy. So, next time you’re short on time but craving a flavour explosion, give this recipe a try. You won't be disappointed!
Pro-Tip: For an even richer flavour, marinate the chicken in the spices for at least 30 minutes before cooking.
Serving Suggestion: Serve this dish with a side of rice, quinoa, or even some crusty bread to soak up the delicious sauce.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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.
