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 Go-To Chicken in Coconut Mango Verde Sauce
As a busy working mom, finding quick and delicious weeknight meals is always a top priority. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our house, and it's surprisingly simple to make. The vibrant flavors transport you straight to a tropical paradise, and the best part? It's ready in under 30 minutes!
The combination of sweet mango, spicy jalapeno, and creamy coconut milk creates a sauce that's both incredibly flavorful and incredibly versatile. I love using chicken breasts because they cook quickly and evenly, but you could easily substitute with chicken thighs for a richer, more tender result. The bell peppers add a welcome crunch and a pop of color, making this dish as visually appealing as it is tasty.
One of the things I appreciate most about this recipe is its adaptability. It's easy to customize the spice level to your preference. If you like things milder, simply reduce the amount of jalapeno or omit the Sriracha altogether. For those who prefer a sweeter dish, add a little extra brown sugar. And if you’re feeling adventurous, a squeeze of fresh lime juice can add a delightful tanginess that balances out the sweetness and spice perfectly.
I usually serve this dish with a side of fluffy white rice to soak up all that delicious sauce. It's also fantastic served with quinoa or even cauliflower rice for a healthier twist. Sometimes I add a side salad with a light vinaigrette for a refreshing contrast to the richness of the sauce. The possibilities are endless!
Beyond its incredible taste and ease of preparation, this recipe is also a great way to use up leftover ingredients. If you have some ripe mangoes that are starting to get a little soft, this is the perfect recipe to use them up. The same goes for leftover bell peppers or even a jar of salsa verde. This adaptability is what makes it such a go-to in my kitchen.
Beyond the Recipe: A Quick Weeknight Delight
In the whirlwind of daily life, finding time to cook a healthy and satisfying meal can feel like a monumental task. However, this chicken recipe proves that delicious doesn't have to mean complicated. With minimal prep time and even less cooking time, this recipe is a lifesaver for those busy weeknights when you don’t want to compromise on flavor.
It's also a great recipe to involve the whole family in. Kids often love helping with simple tasks like chopping vegetables or stirring the sauce. This not only makes the cooking process more fun, but it also encourages them to appreciate the food they're eating.
Serving Suggestions and Variations
This versatile dish is perfect for a variety of occasions. It's a great weeknight dinner for the family, but it's also elegant enough to serve to guests. Here are a few serving suggestions and variations to get your creative juices flowing:
- Serve it with a side of roasted vegetables: Roasted sweet potatoes, broccoli, or Brussels sprouts would complement the flavors of the chicken beautifully.
- Make it a bowl: Add cooked rice or quinoa to the bottom of a bowl, top with the chicken and sauce, and garnish with fresh cilantro and a dollop of sour cream or Greek yogurt.
- Use different types of peppers: Experiment with different colored bell peppers or add some poblanos or serranos for a spicier kick.
- Add some protein: Include some cooked black beans or chickpeas for extra fiber and protein.
- Make it a burrito filling: This chicken and sauce would make a delicious filling for burritos or tacos.
This Chicken in Coconut Mango Verde Sauce is more than just a recipe; it's a testament to the power of simple ingredients combined in unexpected ways. It's a quick, easy, and delicious meal that’s sure to become a family favorite. Give it a try and let me know what you think!
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.
