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 Recipe
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Weeknights are often a blur of school pick-ups, homework battles, and the ever-present to-do list. But even amidst the chaos, I refuse to compromise on flavor or nutrition. This Chicken in Coconut Mango Verde Sauce recipe has become my go-to for satisfying both my family's hunger and my need for a quick, easy, and incredibly tasty dinner.
The beauty of this dish lies in its simplicity. The vibrant flavors of mango, coconut milk, and salsa verde create a surprisingly complex sauce that's both sweet and tangy, with a subtle kick of heat. It's the kind of meal that feels both exotic and comforting, perfectly balancing the vibrant energy of a tropical getaway with the warm embrace of a home-cooked dinner. And best of all, it comes together in under 30 minutes – a lifesaver on those busy weeknights!
The ingredients are readily available at most grocery stores, making it a practical choice even when time is short. I usually pick up the ingredients on my weekly grocery run. Nothing fancy, just simple, fresh ingredients that I know my family loves. The chicken breasts are versatile, and you can easily adjust the spiciness to suit your preference. A little extra brown sugar can tame the heat for picky eaters, while a dash of sriracha adds a delightful kick for those who prefer a bit more zing.
I often find myself adapting this recipe based on what’s in my fridge. Sometimes I add a handful of chopped bell peppers or spinach for an extra boost of vitamins. Other times, I’ll swap out the salsa verde for a different type of salsa, experimenting with different flavor profiles. The great thing is that this recipe is incredibly forgiving; it's more of a guideline than a rigid set of rules. Feel free to improvise and let your own culinary creativity shine through!
This Chicken in Coconut Mango Verde Sauce is more than just a meal; it's a celebration of simple ingredients and bold flavors. It's a dish that nourishes both the body and the soul, reminding me that even in the midst of a busy life, there's always time to savor a delicious and healthy meal with the people I love. And that, for me, is a recipe for happiness as much as it is for a truly satisfying dinner.
Beyond the Recipe: This recipe is perfect for meal prepping. I often double the recipe and have leftovers for lunch the next day. It also travels well, making it an ideal choice for potlucks or gatherings. I've even been known to pack it for work lunches – it’s surprisingly satisfying cold!
Tips and Tricks: For a richer flavor, marinate the chicken in the sauce for at least 30 minutes before cooking. If you’re short on time, a quick 10-minute marinade still makes a noticeable difference. The type of coconut milk you use can also impact the flavor. I prefer full-fat coconut milk for its creaminess, but light coconut milk will work just as well.
Serving Suggestions: Serve this dish over rice, quinoa, or even cauliflower rice for a low-carb option. It's also fantastic served with tortillas or alongside a fresh salad. I often add a side of grilled vegetables for a complete and balanced meal.
Variations: The possibilities are endless when it comes to adapting this recipe. Try adding other fruits like pineapple or peaches. Experiment with different types of peppers or chilies to adjust the level of heat. You can even add a handful of chopped nuts or seeds for added texture and nutrition.
Final Thoughts: This Chicken in Coconut Mango Verde Sauce is a testament to the power of simple ingredients and bold flavors. It's a versatile, adaptable recipe that's perfect for busy weeknights and special occasions alike. It’s a recipe I return to time and time again, not only for its deliciousness but also for the joy it brings to my family and me. It's a taste of the tropics in my own kitchen, a reminder that even amidst the daily grind, there’s always time for a little bit of culinary adventure.
I hope you enjoy this recipe as much as I do! Let me know in the comments how it turns out for you. 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.
