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 Simple Chicken in Coconut Mango Verde Sauce
As a busy working mom, finding time to cook a delicious and healthy meal can sometimes feel like a Herculean task. Between school pick-ups, work deadlines, and managing a household, the last thing I want is to spend hours in the kitchen. That's why I'm always on the lookout for quick, easy, and flavorful recipes that the whole family will love. This Chicken in Coconut Mango Verde Sauce recipe is a perfect example. It's vibrant, bursting with fresh flavors, and comes together in under 30 minutes – a lifesaver on those hectic weeknights!
The magic of this dish lies in its unbelievably simple yet incredibly delicious sauce. The creamy coconut milk blends seamlessly with the zesty salsa verde and sweet mango, creating a harmonious balance of sweet, spicy, and tangy notes. A touch of jalapeno adds a subtle kick, while the cumin and smoked paprika provide a warm, earthy depth. The chicken, cooked to perfection, absorbs all these amazing flavors, becoming incredibly tender and juicy. It’s the type of meal that leaves you feeling satisfied and energized, without weighing you down.
I often adapt this recipe to suit my family's preferences. Sometimes, my kids prefer a milder version, so I reduce the amount of jalapeno. Other times, I add a squeeze of extra lime for a sharper tang. The beauty of this recipe is its flexibility – you can customize it to your liking without compromising its deliciousness. I encourage you to experiment with different levels of spice and sweetness to find your perfect balance.
What I particularly love about this dish is its versatility. It's equally delicious served over fluffy white rice, quinoa, or even cauliflower rice for a healthier twist. You can also add other vegetables like zucchini, carrots, or broccoli to make it a complete and well-rounded meal. The leftovers are just as amazing the next day, making it a perfect recipe for meal prepping.
This isn't just a weeknight dinner; it's a celebration of fresh, vibrant flavors. It's a quick escape to a tropical paradise, even amidst the chaos of everyday life. It's a reminder that even the busiest among us can create something beautiful and delicious, and that sharing a meal with loved ones is one of life's greatest simple pleasures. So, ditch the takeout menus, gather your ingredients, and let's create some culinary magic in the kitchen together!
Tips and Variations:
- Spice Level: Adjust the amount of jalapeno and sriracha to your liking. For a milder sauce, remove the seeds and membranes from the jalapeno before blending.
- Sweetness: Add more or less brown sugar depending on your preference. A touch of honey or maple syrup can also work wonders.
- Protein Swap: Feel free to substitute the chicken with shrimp, tofu, or even chickpeas for a vegetarian option.
- Vegetable Additions: Experiment with different vegetables like zucchini, bell peppers (any color!), carrots, broccoli, or mushrooms.
- Garnish: A sprinkle of fresh cilantro, a dollop of plain yogurt or sour cream, and a lime wedge add the perfect finishing touches.
This Chicken in Coconut Mango Verde Sauce recipe isn't just a dish; it's a testament to the power of simple ingredients combined with a touch of creativity. It's a reminder that even on the busiest of days, a little bit of deliciousness can go a long way in making life a little brighter. So, go ahead, give it a try and let me know what you think! I'd love to hear your feedback and any creative variations you come up with.
Happy cooking!
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.
