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
Chicken in Coconut Mango Verde Sauce: A Weeknight Winner
As a busy working mom, I'm always on the lookout for quick, healthy, and flavorful meals that the whole family will enjoy. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our weekly dinner rotation. It's surprisingly easy to make, takes less than 30 minutes, and is packed with vibrant flavors that satisfy even the pickiest eaters. The sweetness of the mango perfectly balances the spice from the jalapeno and chili powder, creating a truly unique and delicious sauce.
The beauty of this dish lies in its versatility. Feel free to adjust the spice level to your preference. For a milder dish, simply reduce the amount of jalapeno or omit the Sriracha altogether. If you prefer a sweeter sauce, add a little extra brown sugar. And if you're feeling adventurous, try adding other vegetables like zucchini or corn. The possibilities are endless!
One of the things I love most about this recipe is how quickly it comes together. The sauce is incredibly easy to blend, and the chicken cooks in a matter of minutes. This makes it the perfect weeknight meal when time is of the essence. I often prep the sauce ahead of time and store it in the refrigerator, making dinner even faster on busy evenings.
Beyond the Dinner Table: This recipe is also incredibly adaptable for various occasions. Imagine serving it at a summer barbecue, paired with grilled vegetables and some crusty bread. It could also be a fantastic addition to your next potluck, impressing your friends and family with its exotic flavors. The bright colors of the mango and peppers also make it a visually appealing dish, perfect for special gatherings. Even packing leftovers for lunch is a treat – the flavors only get better the next day!
I've found that using fresh, high-quality ingredients makes all the difference in the taste of this dish. Look for ripe, juicy mangoes and a good quality coconut milk for the best results. And don't be afraid to experiment with different brands of salsa verde to find your favorite. The subtle variations in flavor profiles can significantly impact the overall taste of the sauce.
Beyond the Recipe: This recipe isn't just about the food; it's about the experience. It’s about savoring the flavors, enjoying the company of loved ones, and creating memories around the dinner table. It's about taking a little bit of time out of your busy day to nourish yourself and your family with a healthy and delicious meal. It’s a testament to the power of simple ingredients transformed into something extraordinary.
So, next time you're looking for a quick, easy, and flavorful dinner recipe, give this Chicken in Coconut Mango Verde Sauce a try. I'm confident it will become a new family favorite. The vibrant colors and exotic flavors are sure to brighten up even the most mundane weeknight. Enjoy!
Tips and Variations
Spice Level: Adjust the amount of jalapeno and Sriracha to control the spice level. For a milder dish, use less jalapeno or omit the Sriracha.
Sweetness: Add more or less brown sugar to adjust the sweetness of the sauce. Taste and adjust to your preference.
Vegetables: Feel free to add other vegetables like zucchini, bell peppers, or corn to the dish.
Protein: Substitute chicken with shrimp, tofu, or pork for a different variation.
Serving Suggestions: Serve the chicken over rice, quinoa, or with tortillas for tacos.
Make Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
This simple dish is more than just a meal; it's a delicious adventure for your taste buds and a testament to the magic that can happen in your own kitchen. Enjoy the journey!
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.
