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 Tropical Twist on Weeknight Dinner: Chicken in Coconut Mango Verde Sauce
As a busy working mom, I’m always on the lookout for recipes that are quick, easy, and, most importantly, delicious. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our household. It’s a vibrant, flavorful dish that’s ready in under 30 minutes, leaving me with more time to spend with my family instead of slaving away in the kitchen. The sweet and savory combination of mango and coconut milk creates a surprisingly addictive sauce that perfectly complements the tender chicken. It's a far cry from the usual weeknight chicken stir-fry, offering a refreshing burst of tropical flavor that transports you to a sun-drenched beach, even if just for dinner.
What sets this recipe apart is its versatility. Feel free to adjust the spiciness to your liking. A dash of sriracha adds a delightful kick, while extra brown sugar provides a touch of sweetness. The beauty of this dish lies in its adaptability; you can tailor it to your family's preferences without compromising the overall deliciousness. I often find myself improvising based on what's in my fridge – sometimes substituting different bell peppers or adding a sprinkle of cumin for an extra depth of flavor. The recipe acts as a fantastic base for culinary experimentation, encouraging creativity in the kitchen.
The preparation is straightforward, even for novice cooks. The sauce comes together effortlessly in a blender, making it a breeze to create this flavorful masterpiece. And the cooking itself is quick, involving simple steps that ensure tender chicken and a perfectly balanced sauce. The best part? The cleanup is just as easy. One pan, minimal dishes—a true win-win for any busy individual. This recipe isn't just about providing a satisfying meal; it’s about making the cooking process itself a pleasant and enjoyable experience, even during those hectic weekday evenings. The vibrant colors alone make it a feast for the eyes, and the delicious aroma that fills the kitchen while it's cooking is an added bonus.
Beyond the Weeknight: This Chicken in Coconut Mango Verde Sauce recipe is far from limited to weeknight dinners. Its vibrant flavors and elegant presentation make it perfect for casual gatherings with friends or even a light, summery lunch. The leftovers are equally delicious, making it a budget-friendly option that minimizes food waste. I often pack the leftovers for lunch the next day, enjoying the same burst of tropical flavor all over again. The combination of textures – the tender chicken, the slightly crunchy bell peppers, and the creamy, luscious sauce – makes for a truly satisfying meal, no matter the occasion.
Tips and Tricks for Success:
- Choosing the Right Ingredients: The quality of your ingredients will significantly impact the taste of your dish. Opt for ripe mangoes for optimal sweetness and good quality coconut milk for that rich, creamy texture. I personally love using Chaokoh brand coconut milk.
- Adjusting the Spice Level: This recipe is easily customizable. Feel free to adjust the amount of jalapeno and sriracha to your desired level of spiciness. Start with less and gradually add more to avoid overwhelming the other flavors.
- Serving Suggestions: Serve the chicken over rice, quinoa, or even a bed of fresh greens for a lighter option. A simple side salad with a lime vinaigrette complements the dish perfectly.
- Make it Ahead: The Coconut Mango Verde sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This saves you precious time on busy weeknights.
- Garnish for Presentation: A sprinkle of fresh cilantro adds a pop of color and freshness. Consider a lime wedge on the side for an extra touch of tang.
This Chicken in Coconut Mango Verde Sauce recipe isn't just a meal; it’s a culinary adventure that combines ease, flavor, and a touch of tropical escapism. So, the next time you're looking for a quick and satisfying dinner that's both delicious and exciting, give this recipe a try. It’s guaranteed to become a new family favorite!
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.
