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
Chicken in Coconut Mango Verde Sauce: A Weeknight Delight
As a busy working mom, finding time to cook a healthy and delicious meal can feel like a Herculean task. But this Chicken in Coconut Mango Verde Sauce recipe is my secret weapon against weeknight dinner dilemmas. It's quick, easy, and bursting with vibrant flavors that the whole family will adore. This recipe is a testament to the fact that delicious food doesn't have to be complicated. It’s all about layering bold, fresh ingredients for a meal that's both satisfying and surprisingly sophisticated.
The beautiful thing about this dish is its versatility. I often adapt it based on what’s in my fridge. Sometimes I add extra vegetables, like zucchini or corn, for a more substantial meal. Other times, I’ll swap out the mango for pineapple or peaches, depending on the season. The base of coconut milk and salsa verde provides a creamy, slightly tangy foundation, perfectly complemented by the sweetness of the mango and the hint of spice from the jalapeño. It's a delicious dance of flavors that keeps everyone coming back for more.
The chicken cooks quickly, ensuring that dinner is on the table in under 30 minutes. This is a crucial aspect for any busy weeknight meal! The sauce itself is incredibly easy to make; a simple blend of fresh ingredients creates a vibrant and flavorful coating for the chicken. I often make a double batch of the sauce and keep it in the refrigerator for future use. It's fantastic as a marinade for chicken or fish, or as a topping for tacos or grilled vegetables. The possibilities are endless!
Why This Recipe Works
Speed and Simplicity: This recipe is designed for busy weeknights. The quick cooking time and minimal prep work make it perfect for those evenings when you’re short on time but still want a delicious, home-cooked meal.
Flavor Explosion: The combination of sweet mango, spicy jalapeño, and tangy lime juice creates a truly unforgettable flavor profile. It's a harmonious blend of sweet, spicy, and sour that will tantalize your taste buds.
Versatility: This recipe is easily adaptable to your taste and preferences. Feel free to adjust the amount of spice or sweetness, or add other vegetables to create your own personalized version. It's the perfect blank canvas for your culinary creativity!
Healthy and Nutritious: Packed with lean protein from the chicken and plenty of vitamins and minerals from the colorful vegetables, this dish is a nutritious and satisfying option for the whole family.
Tips and Tricks for Success
Choosing Your Ingredients: I prefer using high-quality ingredients to ensure the best flavor. Look for ripe, sweet mangoes and a good quality salsa verde. The coconut milk also makes a difference – I recommend using full-fat coconut milk for a richer and creamier sauce.
Adjusting the Spice Level: If you prefer a milder dish, reduce the amount of jalapeño or omit it altogether. Conversely, for those who like things extra spicy, add more jalapeño or a dash of your favorite hot sauce.
Make-Ahead Magic: The sauce can be made ahead of time and stored in the refrigerator for up to three days. This is a great time-saving tip for those busy weeknights.
Serving Suggestions: Serve this delicious chicken dish over rice, quinoa, or couscous. You can also serve it with tortillas for a fun and flavorful taco night. A simple side salad completes the meal perfectly.
This Chicken in Coconut Mango Verde Sauce recipe is more than just a meal; it's a testament to the joy of cooking and sharing delicious food with loved ones. It's a recipe that celebrates simplicity, flavor, and the power of fresh, vibrant ingredients. So, the next time you're looking for a quick, easy, and incredibly flavorful dinner, give this recipe a try. You won't be disappointed!
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.
