Chicken in Coconut Mango Verde Sauce

Chicken in Coconut Mango Verde Sauce: A Weeknight Delight

As a busy working mom, finding quick and delicious dinner recipes is essential. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our household, and it's so easy, even my kids can help! The vibrant flavors and beautiful colors make it a crowd-pleaser, and the leftovers are just as good the next day.

The beauty of this dish is its versatility. I often adjust the spices to fit our current cravings. Sometimes I add a little more chili powder for a spicier kick, while other times, I opt for a sweeter profile by increasing the brown sugar. The freshness of the mango and the tanginess of the lime juice beautifully balance the richness of the coconut milk, creating a harmony of flavors that's simply irresistible.

What really sets this recipe apart is its simplicity. The sauce comes together in a flash thanks to the magic of a blender, and the chicken cooks up quickly in a skillet. The minimal chopping required means less time spent in the kitchen and more time enjoying the delicious meal with my family. This recipe is perfect for busy weeknights when you need a healthy, satisfying, and flavourful meal on the table in under 30 minutes. It's a true testament to the fact that delicious doesn't have to mean difficult.

The combination of chicken, mango, and coconut milk creates a surprisingly well-rounded flavor profile. The slight sweetness from the mango, the creamy texture from the coconut milk, and the savory notes of the chicken complement each other impeccably. It's a dish that satisfies both sweet and savory cravings, making it a winner in our house. I encourage you to experiment with different types of peppers; bell peppers work beautifully but you could add poblano peppers or habaneros for a different flavour profile.

I serve this dish with rice, as it perfectly soaks up the delicious sauce. But you can also serve it with quinoa, couscous, or even cauliflower rice for a lighter option. I often add a side salad with a simple vinaigrette to round out the meal. My kids are particularly fond of this dish and often ask for seconds. I have yet to find someone who hasn't loved this delicious recipe.

Beyond its ease and deliciousness, this recipe is also a great way to use up leftover mango. If you have a ripe mango that's starting to get a little too soft, this recipe is the perfect way to use it up before it goes bad. It’s also a great way to incorporate more fruits and vegetables into your diet in a way that is both enjoyable and convenient.

I strongly recommend using high-quality coconut milk, as it will significantly impact the overall flavor of the dish. I personally prefer Chaokoh brand, but feel free to experiment with others. Similarly, the quality of your salsa verde matters too. Using a good quality, flavorful salsa verde will add another layer of deliciousness to this dish.

So, if you’re looking for a quick, easy, and incredibly delicious weeknight dinner, give this Chicken in Coconut Mango Verde Sauce recipe a try. It's sure to become a new family favorite in no time. The recipe is adaptable to your spice preferences, making it perfect for customizing to your own taste buds. From a simple weeknight meal to a more elaborate dinner party dish, this recipe is guaranteed to impress.

Ingredients you might 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)

Don't forget to adjust the spice levels to your liking! Enjoy!

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.