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, I'm always on the lookout for quick, healthy, and delicious weeknight meals. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our house. It's incredibly flavorful, surprisingly easy to make, and always leaves everyone satisfied. The vibrant colors alone make it a feast for the eyes, and the sweet and savory combination of the mango, coconut milk, and chili powder is simply irresistible.
The best part? This recipe is incredibly adaptable. Feel free to adjust the spice level to your preference. If you like it spicier, add more jalapeño or a dash of sriracha. Prefer a sweeter sauce? A little extra brown sugar will do the trick. And if you're feeling adventurous, experiment with different types of peppers or add some other vegetables for extra nutrients and texture. I've even been known to throw in some leftover cooked quinoa for a heartier meal.
The prep time is minimal, and the cooking time is even quicker. The entire dish comes together in under 30 minutes, making it perfect for those busy weeknights when you don't have a lot of time to spend in the kitchen. The leftovers are just as delicious the next day, which is a bonus for busy schedules. It's perfect for meal prepping or a quick lunch.
Beyond the Recipe: This dish is more than just a meal; it's a gateway to culinary exploration. The beautiful balance of sweet and savory flavors is a testament to the magic of simple ingredients. It's a reminder that sometimes, the most satisfying meals are the ones that come together quickly and effortlessly.
Serving Suggestions: I love serving this chicken with fluffy white rice. The rice soaks up the delicious sauce, creating a perfect pairing. You can also serve it with quinoa, couscous, or even roasted vegetables. The possibilities are endless!
Ingredient Notes: The quality of your ingredients will significantly impact the taste of your dish. I highly recommend using fresh mango for the best flavor. If you can’t find fresh mango, frozen mango chunks work well too, just make sure to thaw them before using.
Make it Your Own: This is where the fun begins! Don't be afraid to experiment and make this recipe your own. Add your favorite vegetables, try different types of chili peppers, or even add some toasted nuts or seeds for extra crunch. The beauty of this recipe is its versatility.
The Perfect Weeknight Meal: This Chicken in Coconut Mango Verde Sauce recipe is more than just a meal; it's a shortcut to a satisfying and delicious dinner that won't overwhelm your already busy schedule. Its ease of preparation and incredible flavor profile make it a true winner, a testament to the fact that healthy eating doesn't have to be complicated.
So go ahead, give this recipe a try. I guarantee it will become a new family favorite!
Tips and Tricks
For a smoother sauce: Remove the skins from the mango before blending for a creamier texture. Strain the sauce if you prefer a less chunky consistency.
Adjust the spice level: Start with less jalapeño and add more to taste, or use a milder chili powder if you prefer a less spicy dish.
Make it ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. This will save you valuable time on busy weeknights.
Add some protein: This dish is equally delicious with shrimp, tofu, or even pork. Simply substitute your preferred protein for the chicken.
Garnish it up: A sprinkle of fresh cilantro and a squeeze of lime juice adds a fresh and vibrant touch to the dish.
Serving it up: Serve it with a side of rice, quinoa, or even some crusty bread to soak up all that delicious sauce.
I hope you enjoy this recipe as much as I do. It's a simple weeknight solution that's guaranteed to impress your family and friends.
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.
