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, I’m always on the lookout for quick, delicious, and healthy meals that the whole family will enjoy. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our household, a vibrant explosion of flavors that’s surprisingly easy to make. Forget takeout – this dish is ready in under 30 minutes, and the leftovers are just as good (if not better!) the next day. It's a perfect weeknight dinner solution, but elegant enough to serve to guests.
The beauty of this recipe lies in its versatility. The sauce itself is a masterpiece of sweet, savory, and spicy notes. The creamy coconut milk provides a rich base, the mango adds a juicy sweetness, and the salsa verde brings a zesty kick. I love to adjust the spiciness to my family’s preferences – sometimes I add a little extra jalapeno for a fiery punch, other times I keep it milder for my youngest. The brown sugar balances the acidity beautifully, creating a harmonious flavor profile that's both satisfying and refreshing.
What I really appreciate about this dish is its flexibility. You can easily adjust the ingredients to suit what you have on hand. Don't have green bell peppers? Use red or yellow instead! Out of mango? A peach or pineapple would work wonderfully as a substitute. This recipe is an invitation to experiment and personalize it to your own taste. The core flavors remain consistently delicious, no matter what minor adjustments you make.
Beyond its ease and adaptability, this Chicken in Coconut Mango Verde Sauce is also incredibly healthy. The chicken is a great source of lean protein, while the mango provides essential vitamins and antioxidants. The coconut milk adds a dose of healthy fats, and the vegetables contribute valuable fiber. It’s a complete meal that nourishes your body as much as it delights your taste buds. It’s perfect for a healthy lunch or a light dinner.
I often serve this dish over a bed of fluffy white rice, which soaks up the delicious sauce perfectly. It also pairs wonderfully with grilled vegetables or a simple salad. The leftovers make for a fantastic lunch the next day – I often pack it in my lunchbox for a quick and satisfying meal at work. It's always a hit with my colleagues!
More than just a recipe, this dish is a reminder to enjoy the simple things in life. The vibrant colors, the tantalizing aroma, and the explosion of flavors in every bite make it a truly satisfying culinary experience. So, grab your ingredients, put on some music, and get ready to create a little taste of the tropics in your kitchen. You won't regret it! I guarantee you'll add this to your regular rotation of quick and easy meals. It's become a family favorite for us, and I hope it becomes one for you too.
Tips and Tricks:
- Chicken Preparation: Slicing the chicken against the grain ensures that it remains tender and juicy after cooking.
- Spice Level: Adjust the amount of jalapeno and sriracha to control the spice level. For a milder dish, remove the seeds from the jalapeno.
- Sweetness: Add more or less brown sugar to your liking. A touch of honey or maple syrup can also be used for added sweetness.
- Make Ahead: The Coconut Mango Verde Sauce can be made ahead of time and stored in the refrigerator. This will save you time when you’re ready to cook the chicken.
- Serving Suggestions: Serve the chicken with your favorite sides, such as rice, quinoa, couscous, or a fresh salad.
This recipe has consistently delivered delicious results, regardless of my time constraints or ingredient availability. Whether it’s a busy weeknight or a relaxed weekend afternoon, this Chicken in Coconut Mango Verde Sauce is always a winner.
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.
