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 Sunshine: My 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. But I believe that even amidst the chaos of daily life, we can still create moments of culinary joy, moments of connection with family and friends around a table filled with vibrant, flavorful food. This Chicken in Coconut Mango Verde Sauce recipe is one such moment. It's a testament to the fact that quick doesn't have to mean bland, and flavorful doesn't have to mean time-consuming.
The inspiration for this dish came during a recent trip to a vibrant farmers market. The colors of the mangoes, the fiery red of the bell peppers, the lush green of the cilantro - it all spoke of sunshine, warmth, and the promise of a delicious meal. The idea just bloomed in my head, and I knew I had to experiment. I wanted something that wasn't just delicious but also relatively quick to prepare, something I could throw together even on a weeknight after a long day at the office. And that's how this recipe was born.
What makes this dish truly special isn't just its taste, but also its versatility. The sauce itself is a symphony of flavors – the sweetness of the mango, the tang of the lime, the subtle heat of the jalapeno, and the creamy richness of the coconut milk all blend together beautifully. You can adjust the spice level to your preference. Want it spicier? Add a dash more Sriracha. Prefer a sweeter profile? A touch more brown sugar will do the trick. Feeling adventurous? Add a squeeze of fresh orange juice for an extra layer of citrusy zing. The possibilities are endless!
The beauty of this recipe lies in its simplicity. There's something deeply satisfying about creating a complex and flavorful dish from a relatively small number of ingredients. The chicken cooks quickly, the sauce comes together in a flash, and the result is a meal that's both impressive and effortlessly delicious. Serve it with rice, quinoa, or even a simple salad – whichever suits your taste and time constraints.
Beyond the meal itself, this recipe has become a symbol of something much more profound for me. It's a symbol of finding joy in the everyday, of creating something beautiful and nourishing even in the midst of a busy life. It's a reminder that good food doesn't have to be complicated, and that even the simplest recipes can bring immense satisfaction.
I encourage you to try this recipe – not just for the delicious meal it produces, but also for the opportunity to slow down, appreciate the simple things, and connect with the joy of creating something delicious from scratch. And as always, feel free to adjust it to your liking. Cooking is a journey of discovery, and your own unique interpretation of this recipe will surely be something special. So, gather your ingredients, put on some music, and let the magic unfold! The vibrant flavors and the satisfaction of creating something truly delicious await you.
Tips and Variations:
- For a vegetarian option: Substitute the chicken with firm tofu, cubed and pan-fried until golden brown.
- Add some vegetables: Feel free to experiment with other vegetables, such as zucchini, carrots, or corn.
- Make it a sheet pan meal: Toss the chicken and vegetables with the sauce and roast them on a sheet pan for an easy cleanup.
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for an extra kick.
- Make it ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
This Chicken in Coconut Mango Verde Sauce recipe is more than just a meal; it's an experience. It’s a reminder to savor the simple pleasures, to find joy in the kitchen, and to share delicious food with the people you love. 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.
