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 Paradise: My Easy Chicken in Coconut Mango Verde Sauce
As a busy working mom, finding quick and delicious dinner recipes is crucial. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our home, and I'm excited to share it with you. It’s a vibrant, flavorful dish that's surprisingly easy to make, even on a weeknight. Forget complicated techniques and long ingredient lists; this recipe is all about fresh, simple ingredients combined in a way that creates a truly unforgettable taste. The sweet mango, tangy lime, and spicy jalapeno create a symphony of flavors that will transport your taste buds to a tropical paradise. The chicken cooks quickly, making it perfect for those busy evenings when you need a meal on the table fast. And the best part? It's adaptable! Want it spicier? Add more jalapeno or a dash of sriracha. Prefer it sweeter? A touch of extra brown sugar does the trick. This recipe is your culinary canvas; feel free to experiment and make it your own.
The beauty of this recipe lies in its simplicity. The sauce, the star of the show, comes together in a matter of minutes in your blender. Simply toss in the coconut milk (I love the rich creaminess of Chaokoh brand), salsa verde (Herdez is my go-to), mango, jalapeno, lime juice, and spices, and blend until smooth. The result is a luscious, vibrant sauce that perfectly complements the tender chicken. The chicken itself cooks quickly in a hot skillet, ensuring it remains juicy and flavorful. I recommend slicing the chicken breasts against the grain for extra tenderness. Adding the bell peppers in the last couple of minutes adds a touch of sweetness and a beautiful pop of color. The finished dish is a vibrant explosion of flavors and textures – the tender chicken, the sweet mango, the spicy kick of the jalapeno, and the refreshing coolness of the coconut milk, all perfectly balanced. Serve it over rice for a complete and satisfying meal.
Beyond the Dinner Table: This Chicken in Coconut Mango Verde Sauce isn't just for weeknight dinners. It’s versatile enough for a casual lunch, a potluck contribution, or even a sophisticated dinner party. The bright colors and delicious flavors make it a crowd-pleaser, no matter the occasion. I've even been known to pack leftovers for a quick and satisfying lunch the next day. The flavors meld together beautifully, making the leftovers even better! I often double the recipe, ensuring I have enough for dinner and leftovers for lunch. It’s a time-saver that also helps reduce the stress of meal planning. It's a testament to the power of simple ingredients and a little creativity in the kitchen.
Tips and Tricks for Success:
- Fresh Ingredients: Using fresh, ripe mango makes a significant difference in the flavor of the sauce. The sweeter the mango, the better!
- Spice Level: Adjust the amount of jalapeno to your preferred spice level. Start with one and add more if you want a bolder kick.
- Garnish: A sprinkle of fresh cilantro adds a beautiful pop of color and freshness to the finished dish.
- Serving Suggestions: Serve this dish over rice, quinoa, or even cauliflower rice for a low-carb option. A side of fresh tortillas is also a delicious addition.
- Make it Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This makes weeknight cooking even easier!
This Chicken in Coconut Mango Verde Sauce recipe is more than just a meal; it's an experience. It's a reminder that even amidst the chaos of everyday life, there's always time to create something delicious and satisfying. So, gather your ingredients, put on some music, and let the flavors of paradise transport you to a place of culinary delight. You won't regret it!
Embrace the Simplicity: Cooking shouldn't be a chore. It should be a joyful experience that brings people together. This recipe embodies that sentiment. It's a testament to the fact that sometimes, the simplest recipes are the most rewarding. So, ditch the complicated recipes and embrace the simplicity of this delicious and easy Chicken in Coconut Mango Verde Sauce. Your taste buds (and your family) will thank you!
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.
