Chicken in Coconut Mango Verde Sauce

Chicken in Coconut Mango Verde Sauce: A Weeknight Winner

This Chicken in Coconut Mango Verde Sauce recipe has quickly become a staple in my weeknight dinner rotation. It's vibrant, flavorful, and surprisingly easy to make, even on those busy evenings when you're juggling a million things. The sweetness of the mango perfectly balances the spice from the jalapeno and chili powder, creating a truly irresistible sauce. The chicken cooks quickly in the skillet, and the bell peppers add a nice textural element. It's a dish that’s both satisfying and refreshing – perfect for a warm evening.

What I love most about this recipe is its versatility. You can easily adjust the spice level to your preference by adding more or less jalapeno or Sriracha. If you prefer a sweeter sauce, simply add a bit more brown sugar. And if you're feeling adventurous, you can experiment with different types of peppers or add other vegetables like zucchini or onions. The possibilities are endless!

The sauce itself is the star of the show. The creamy coconut milk blends beautifully with the tangy salsa verde and the sweet mango, creating a rich and complex flavor profile. I like to use Chaokoh coconut milk for its rich and creamy texture, and Herdez salsa verde for its authentic flavor, but feel free to substitute your favorites. I usually make a double batch of the sauce and store it in the refrigerator for later use – it’s fantastic over grilled chicken, fish, or even tofu.

One of the things that makes this recipe so convenient is that it comes together quickly. From start to finish, it takes about 20-25 minutes to prepare, making it an ideal weeknight meal. The prep work is minimal, and the cooking time is even shorter. It's the perfect recipe for those days when you're short on time but still want a healthy and delicious meal.

This dish is also incredibly healthy. It's packed with protein from the chicken, vitamins and minerals from the vegetables, and healthy fats from the coconut milk. It's a well-balanced meal that will leave you feeling satisfied and energized. And the best part? It’s incredibly delicious! My family always raves about this recipe, and it’s a surefire way to please even the pickiest eaters.

Serving Suggestions:

This Chicken in Coconut Mango Verde Sauce is delicious served over rice, quinoa, or even cauliflower rice. You can also add a side of your favorite vegetables, like steamed broccoli or a simple green salad. For a complete meal, consider serving it with some warm tortillas for scooping up the delicious sauce.

Tips and Tricks:

• Chicken: Cutting the chicken breasts against the grain helps to ensure that the chicken is tender and juicy.
• Spice Level: Adjust the amount of jalapeno and Sriracha to control the spiciness of the dish.
• Sweetness: Add more or less brown sugar to adjust the sweetness of the sauce.
• Make Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
• Leftovers: Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.

This Chicken in Coconut Mango Verde Sauce is a recipe that I will be making again and again. It's a flavorful, versatile, and healthy meal that's perfect for any occasion. Give it a try, and I'm sure it will become one of your favorites, too!

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.