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 Paradise: My Simple Chicken in Coconut Mango Verde Sauce
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a mission impossible. But sometimes, the simplest recipes are the most rewarding. This Chicken in Coconut Mango Verde Sauce recipe is one of those gems. It’s quick, flavorful, and surprisingly easy to pull together even on a weeknight. The vibrant colors alone make it a feast for the eyes, but the taste? Oh, the taste is pure sunshine!
The inspiration for this dish came from a recent trip to a small coastal town. I stumbled upon a tiny, unassuming restaurant tucked away on a side street. The aroma alone pulled me in. I ordered their signature chicken dish, and it was a revelation. The sweetness of the mango, the tang of the lime, the subtle heat of the jalapeno – it was a perfect balance of flavors. I knew I had to recreate it, adapting it to my own busy schedule and pantry staples.
What makes this recipe so special is its versatility. You can easily adjust the spice level to your preference. Love it fiery hot? Add more jalapeno or a dash of sriracha. Prefer a milder version? Simply reduce the amount of chili powder or leave out the jalapeno altogether. The beauty of cooking is in the personalization, and this recipe truly allows for that. You can also experiment with different types of peppers. I’ve used red and green bell peppers, but feel free to add some yellow or orange for an extra pop of color and flavor.
The coconut milk forms the creamy, luscious base of the sauce, bringing a tropical twist to this everyday meal. The mango adds a touch of sweetness that cuts through the richness of the coconut milk, while the salsa verde provides a savory depth. The cumin and smoked paprika add a warm, earthy note, enhancing the overall flavor profile. It's a delightful fusion of sweet, savory, and spicy that will leave your taste buds wanting more.
One of the most appealing aspects of this recipe is its speed. From start to finish, it takes less than 30 minutes to prepare. This is a lifesaver on those hectic evenings when you need a quick and healthy meal on the table without sacrificing flavor. The quick cooking time also helps retain the juicy tenderness of the chicken, ensuring a satisfying culinary experience.
I serve this dish with fluffy white rice, which perfectly soaks up the delicious sauce. But you can also serve it with quinoa, brown rice, or even a simple green salad for a lighter option. The possibilities are endless! This recipe is a testament to the fact that delicious, healthy meals don't have to be complicated or time-consuming.
Beyond its convenience and deliciousness, this recipe is also a great way to use up leftover ingredients. If you have some leftover mango from a smoothie or some extra bell peppers from another meal, this recipe is the perfect opportunity to incorporate them and minimize food waste. It's a win-win situation: a tasty and budget-friendly dinner with minimal effort.
So, the next time you're looking for a quick and satisfying weeknight dinner, give this Chicken in Coconut Mango Verde Sauce recipe a try. I guarantee it will quickly become a staple in your culinary repertoire. It’s a delicious and healthy meal that's perfect for busy individuals and families alike. Its vibrant flavors and simple preparation make it a winner every time, a true taste of paradise on your plate.
Tips and Variations:
- For extra flavor, marinate the chicken in a mixture of lime juice, chili powder, and cumin for at least 30 minutes before cooking.
- If you don't have fresh cilantro, you can use dried cilantro as a substitute, but use less than you would fresh.
- Feel free to experiment with different types of salsa verde. Some are spicier than others, so adjust accordingly.
- For a vegetarian option, substitute the chicken with firm tofu or tempeh.
- Serve this dish with your favorite sides, such as rice, quinoa, tortillas, or a fresh salad.
This Chicken in Coconut Mango Verde Sauce recipe isn't just a meal; it’s an experience. It's a journey to a tropical paradise, a celebration of vibrant flavors, and a testament to the simple joys of home cooking. 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.
