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 delicious and healthy meals can feel like a Herculean task. But let me tell you, this Chicken in Coconut Mango Verde Sauce recipe is a game-changer. It’s quick, flavorful, and requires minimal effort, making it the perfect mid-week dinner solution. The vibrant colors alone are enough to brighten up even the most hectic of evenings! I discovered this recipe while searching for something both quick and exciting and it's now a staple in our family’s rotation.
The beauty of this dish lies in its simplicity. The sauce, a luscious blend of coconut milk, salsa verde, and sweet mango, is incredibly easy to whip up in a blender. It takes only minutes to prepare and leaves your kitchen smelling like a tropical getaway. The chicken cooks quickly in a skillet, making this a complete meal that's ready in under 30 minutes. And honestly, the cleanup is a breeze! There are few dishes that offer such a rewarding flavor profile with so little fuss.
What I love most about this recipe is its versatility. You can easily adjust the spice level to your preference. A dash of sriracha adds a delightful kick, while a squeeze of lime brightens the flavors. Brown sugar balances the acidity of the salsa verde and mango, adding a subtle sweetness that perfectly complements the savory chicken. The subtle smokiness of the paprika adds depth to the flavor without overpowering the other ingredients.
The ingredients are readily available at most grocery stores. I usually grab a can of coconut milk (Chaokoh is my personal favorite!), a jar of salsa verde (Herdez works wonderfully), and fresh mangoes when they’re in season. The rest of the ingredients are pantry staples, meaning you’re likely to already have most of them on hand. This makes it an ideal recipe for those unexpected dinner guests or those nights when you simply don’t have the energy to cook something complex.
Serving this dish is a joy. I usually serve it over a bed of fluffy white rice, letting the vibrant sauce coat every grain. The contrasting textures and flavors create a symphony in your mouth. The juicy chicken, the sweet and tangy sauce, and the fluffy rice are a match made in heaven. You can also add a side of your favorite vegetables, such as roasted broccoli or a simple green salad, to make it a well-rounded and nutritious meal.
Beyond its taste, this Chicken in Coconut Mango Verde Sauce is a culinary adventure. It’s a delightful experience that transports you to a tropical paradise with every bite. The vibrant flavors, the ease of preparation, and the undeniable deliciousness make it a recipe that’s worth keeping in your repertoire. Whether you're a seasoned chef or a kitchen novice, this dish is a guaranteed crowd-pleaser.
I hope you enjoy this recipe as much as I do! It’s become a staple in my busy weeknights, and I know it'll quickly become one of your go-to meals as well. Feel free to experiment with different variations; the recipe’s adaptability makes it endlessly exciting. Add other vegetables, try different types of chilies, or experiment with other fruits. The possibilities are endless!
So, go ahead, try this Chicken in Coconut Mango Verde Sauce, and let the tropical flavors transport you to a culinary paradise. You won't regret it. Happy cooking!
Tips and Variations:
Spice it up: Add more jalapeno or a dash of your favorite hot sauce for an extra kick.
Sweeten it up: Add a little extra brown sugar for a sweeter sauce.
Make it tangier: A squeeze of fresh lime juice will add brightness and acidity.
Add some veggies: Feel free to add other vegetables like zucchini, bell peppers, or onions.
Serve it differently: This dish is also delicious served with quinoa, couscous, or even tortillas.
Meal prep friendly: The chicken and sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Make it a one-pan wonder: Roast the chicken and vegetables together for a simplified approach.
Experiment with other fruits: Pineapple or peaches could be interesting alternatives to mango.
Customize your salsa verde: Use a different brand of salsa verde or even make your own for a unique flavor profile.
This recipe is a testament to the fact that healthy and delicious meals don't have to be complicated. It’s a celebration of simple ingredients brought together to create a truly unforgettable dish. 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.
