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 Taste of the Tropics: My Simple Chicken in Coconut Mango Verde Sauce
As a busy working mom, I'm always on the lookout for quick, healthy, and flavorful meals that the whole family will enjoy. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our weeknight dinner rotation. It’s incredibly easy to make, bursting with fresh flavors, and surprisingly adaptable to different tastes and dietary needs. The sweet and tangy mango verde sauce perfectly complements the savory chicken, creating a dish that's both exotic and comforting.
The beauty of this recipe lies in its simplicity. Forget complicated techniques and endless ingredient lists. With just a handful of pantry staples and fresh produce, you can whip up a restaurant-quality meal in under 30 minutes. I often use pre-cut chicken breasts to save time, but feel free to cut your own if you prefer. The key is to slice the chicken against the grain for maximum tenderness. The vibrant colors of the red and green bell peppers add a pop of freshness to the dish, and the slight kick of the jalapeno provides a nice contrast to the sweetness of the mango. The coconut milk forms the creamy base of the sauce, lending a richness that elevates the entire dish.
I’ve experimented with this recipe countless times, adjusting the ingredients to suit my family’s preferences. Sometimes I add a bit more brown sugar for a sweeter sauce, other times I increase the sriracha for a spicier kick. The lime juice adds a lovely brightness that balances the sweetness and heat. Fresh cilantro is a must for me – it adds a wonderful herbaceous note that ties all the flavors together. Feel free to experiment with other herbs like mint or parsley, if you prefer. Serving this dish over fluffy white rice is my personal preference, but it’s also delicious served with quinoa, couscous, or even cauliflower rice for a lower-carb option.
This Chicken in Coconut Mango Verde Sauce recipe is more than just a meal; it’s a celebration of fresh, vibrant flavors. It's a testament to the fact that healthy eating doesn't have to be boring or time-consuming. It's a dish that’s perfect for a busy weeknight, a casual weekend gathering, or even a special occasion. And the best part? It’s a recipe that you can easily customize to your liking. So go ahead, give it a try and let your taste buds take you on a culinary journey to the tropics!
Tips and Variations:
- Spice Level: Adjust the amount of jalapeno and sriracha to control the heat. For a milder dish, remove the seeds and membranes from the jalapeno or omit it altogether.
- Sweetness Level: Add more or less brown sugar to adjust the sweetness of the sauce to your preference.
- Protein Options: This recipe can easily be adapted to use other proteins like shrimp, tofu, or pork. Adjust cooking time accordingly.
- Vegetable Variations: Feel free to add other vegetables like zucchini, carrots, or corn to the dish.
- Serving Suggestions: Serve with your favorite sides, such as rice, quinoa, couscous, or a fresh salad.
- 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 makes weeknight cooking even easier.
- Leftovers: This dish is even better the next day! The flavors have a chance to meld together, creating an even richer and more delicious meal.
I hope you enjoy this recipe as much as I do. It’s a simple yet incredibly satisfying dish that will become a go-to in your kitchen, just like it has in mine. Happy cooking!
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.
