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 Weeknight Winner: Chicken in Coconut Mango Verde Sauce
As a busy working mom, finding quick and delicious meals that the whole family will enjoy is a constant challenge. This Chicken in Coconut Mango Verde Sauce recipe has become a lifesaver. It's surprisingly easy to make, bursting with vibrant flavors, and always a crowd-pleaser. Forget takeout – this dish is ready in under 30 minutes and tastes far superior to anything I could order in.
The beauty of this recipe lies in its simplicity. The sauce itself is a magical blend of creamy coconut milk, zesty salsa verde, and sweet mango – a perfect balance of textures and tastes. The chicken cooks quickly in a skillet, becoming tender and infused with the aromatic spices. The addition of bell peppers adds a satisfying crunch and beautiful color, making it a visually appealing dish as well.
I've adapted this recipe over time, experimenting with different levels of spice and sweetness to suit our family's preferences. Sometimes I add a little extra brown sugar for a sweeter kick, while other times, a dash of sriracha provides a delightful heat. The key is to taste and adjust according to your liking. It’s all about personalizing the dish to your own palate! The vibrant green sauce is a stunning contrast to the golden-brown chicken, making it a dish that’s as pleasing to the eye as it is to the palate.
This isn’t just a weeknight dinner; it’s also perfect for casual gatherings with friends. It’s the kind of dish that encourages conversation and sharing. I often serve it with fluffy white rice, letting the sauce cling beautifully to each grain. Sometimes I add a side of simple steamed vegetables, but honestly, the chicken and rice are so satisfying on their own.
One of the things I love most about this recipe is its versatility. You can easily adjust the spice level to suit your preferences. For a milder dish, simply omit the jalapeño or reduce the amount of sriracha. For those who like a bit of a kick, feel free to add more jalapeño or a sprinkle of cayenne pepper. The recipe also works well with other types of protein, such as shrimp or tofu.
This Chicken in Coconut Mango Verde Sauce recipe is more than just a meal; it's a testament to the power of simple ingredients combined creatively. It's a dish that nourishes both body and soul, proving that delicious and healthy food doesn't have to be complicated. It's a recipe I wholeheartedly recommend to anyone looking for a quick, flavorful, and satisfying meal that's sure to become a family favorite.
Beyond the Recipe: This dish is incredibly versatile. You can easily adapt it to use different types of peppers, or even add other vegetables like zucchini or corn. Leftovers are also fantastic – the flavors meld beautifully overnight, making it an even more enjoyable lunch the following day. Serve it in tortillas for a fun twist, or enjoy it as is with a side of your favorite veggies.
Tips for Success: When choosing your chicken breasts, ensure they’re relatively thin for even cooking. If you’re using thicker breasts, consider slicing them even thinner to ensure they cook through properly. Don't be afraid to experiment with different brands of salsa verde and coconut milk – each has its unique flavor profile, so finding your favorites is half the fun.
Making it Your Own: I encourage you to get creative with this recipe! Try adding other fruits like pineapple or peaches, or experiment with different spices to find your perfect flavor combination. The beauty of cooking is in the exploration, so have fun and don't be afraid to make it your own. You might be surprised at the delicious variations you can create. This recipe is a jumping-off point; feel free to let your culinary imagination run wild!
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.
