Chicken in Coconut Mango Verde Sauce

A Traveler's Delight: Chicken in Coconut Mango Verde Sauce

The aroma of sizzling chicken, the vibrant colours of mango and bell peppers, the tangy zest of lime – these are the memories I hold dear from my travels through the sun-drenched markets of Southeast Asia. This Chicken in Coconut Mango Verde Sauce recipe isn't just a dish; it's a portal back to those bustling streets, the warmth of the sun on my face, and the taste of adventure on my tongue. I first encountered a version of this while backpacking through Thailand, and since then, it's become a staple in my ever-growing collection of culinary treasures gathered from my adventures. The beauty of this dish lies in its simplicity and versatility. It's quick to prepare, perfect for a weeknight meal, yet elegant enough to impress guests.

The vibrant green salsa verde forms the heart of the sauce, its herbaceous notes dancing beautifully with the creamy sweetness of coconut milk and ripe mango. The addition of a touch of chili powder and smoked paprika adds a subtle smokiness and depth of flavour, creating a harmonious blend of sweet, savory, and spicy. The chicken, cooked until tender and juicy, absorbs the flavours of the sauce beautifully, making it incredibly satisfying. It's a recipe that allows for improvisation; feel free to adjust the spiciness to your liking with a dash of sriracha or lime juice. A sprinkle of fresh cilantro adds a final flourish of freshness, making each bite a vibrant celebration of taste and texture.

This dish is more than just sustenance; it's a reminder of the joy of exploration, the thrill of discovering new flavours, and the satisfaction of bringing a little piece of the world home to my kitchen. It's a dish that evokes a sense of wanderlust, transporting me back to sun-drenched beaches and bustling markets, each bite a reminder of the adventures that await. The simplicity of the ingredients and the speed of preparation make it perfect for busy travellers like myself. I often pack the ingredients for this dish when I'm on the road, making it a convenient and delicious way to enjoy a taste of home, wherever my travels may take me. This recipe is more than just a meal; it's a flavorful story waiting to be savored, a culinary adventure in every bite.

Ingredients You Will 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
• 1 cup salsa verde
• 1 cup roughly chopped mango
• 1 jalapeno, seeded deveined
• 3-5 tablespoons brown sugar
• sriracha/asian hot chili sauce to taste (optional)

Serving Suggestions:

• Serve with steamed rice for a complete and satisfying meal.
• Pair with a side of fresh vegetables for a healthy and balanced option.
• Garnish with extra cilantro and a sprinkle of lime zest for an extra touch of freshness.

This Chicken in Coconut Mango Verde Sauce is more than just a recipe – it’s a culinary passport to a world of flavor, ready for you to explore. So, gather your ingredients, unleash your inner chef, and embark on a flavorful journey from the comfort of your kitchen. Enjoy the taste of adventure!

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.