Chicken in Coconut Mango Verde Sauce

A Taste of Sunshine: My Easy Chicken in Coconut Mango Verde Sauce

As a busy working mom, I’m always on the lookout for quick, flavorful meals that the whole family will enjoy. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our household, a vibrant burst of sunshine on even the dreariest weeknights. It’s incredibly versatile, adaptable to whatever ingredients I have on hand, and always delivers a delicious, satisfying dinner. The blend of sweet mango, zesty lime, and spicy jalapeño creates a harmony of flavors that’s simply irresistible. The coconut milk adds a creamy richness that perfectly complements the tender chicken and crisp bell peppers.

What I love most about this recipe is its simplicity. There's no need for complicated techniques or obscure ingredients. Everything comes together quickly, meaning less time spent in the kitchen and more time with my family. The prep work is minimal – simply chop the vegetables and blend the sauce. Then, it's a quick sauté in a skillet until the chicken is cooked through and the sauce is bubbly and fragrant. The vibrant green sauce is not only delicious but also visually appealing, making it a dish that’s as pleasing to the eye as it is to the palate.

I often adapt this recipe based on what's available in my pantry and the preferences of my family. Sometimes, I add a little extra chili powder for a spicier kick, or I substitute pineapple for mango if that's what I have on hand. The beauty of this dish lies in its adaptability. It’s a perfect blank canvas for your culinary creativity. Feel free to experiment with different types of peppers, add other vegetables, or even try different types of protein. The possibilities are endless!

Serving suggestions are just as varied. I often serve this chicken dish over fluffy white rice, the grains soaking up the luscious sauce beautifully. Sometimes, I serve it with quinoa or couscous for a healthier option. It also pairs perfectly with tortillas for a more casual, taco-style meal. The leftovers are equally delicious, making it a great meal-prep option for busy weekdays.

Beyond its ease and deliciousness, this recipe represents something more to me. It's a symbol of my commitment to providing my family with healthy, wholesome meals, even amidst a busy schedule. It’s a reminder that even amidst the chaos of daily life, we can still find time to create something beautiful and nourishing, both in the kitchen and in our lives.

This Chicken in Coconut Mango Verde Sauce recipe isn't just a dish; it's an experience, a taste of sunshine on a plate, a reminder that even the simplest ingredients can create something extraordinary. So, go ahead, give it a try. I'm confident it will quickly become a family favorite, just as it has become one of mine.

Ingredients You'll Need:

• 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 jalapeño, seeded and deveined
• 3-5 tablespoons brown sugar
• Sriracha/Asian hot chili sauce to taste (optional)

Tips and Variations:

• For a spicier dish, add more jalapeño or a dash of cayenne pepper.
• Feel free to experiment with different types of peppers, such as poblano or serrano.
• If you don't have fresh mango, you can use frozen mango chunks.
• Leftovers can be stored in the refrigerator for up to 3 days.
• Serve this dish over rice, quinoa, couscous, or with tortillas for a taco-style meal.

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.