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 Go-To Chicken in Coconut Mango Verde Sauce
As a busy working mom, finding quick, healthy, and flavorful meals is a constant juggling act. Weeknights are a blur of school pick-ups, homework battles, and the ever-present question: "What's for dinner?" That's why I've developed a repertoire of simple yet impressive recipes that don't sacrifice taste for convenience. This Chicken in Coconut Mango Verde Sauce is a perfect example. It's ready in under 30 minutes, bursting with vibrant flavors, and always a crowd-pleaser, even with the pickiest eaters in the family. The creamy coconut milk, the sweet mango, the tangy lime – it's a fiesta in every bite!
The beauty of this dish lies in its versatility. I often adapt it based on what I have on hand. Sometimes I add a handful of frozen peas or corn for extra veggies, or swap the bell peppers for zucchini or squash. Feel free to experiment! The base flavors of coconut, mango, and lime are robust enough to withstand a variety of additions. The spice level is easily adjusted, too. For those who prefer a milder dish, simply omit the jalapeno or use less sriracha. Conversely, spice lovers can add a generous dash of your favorite hot sauce for an extra kick.
This recipe is more than just a quick weeknight meal; it's a ticket to a tropical getaway, right in my own kitchen. The aroma alone transports me to a sun-drenched beach, sipping a refreshing cocktail. It's a small escape from the daily grind, a moment of culinary bliss that brightens even the most hectic evenings. The vibrant colors of the sauce are equally appealing, making it a visually stunning dish that's as delightful to look at as it is to eat. It's perfect for a casual weeknight dinner, or easily dressed up for a more elegant gathering. Just imagine it served with some fluffy rice and a side of fresh, crisp salad. Pure perfection!
Beyond the Recipe: This recipe embodies my philosophy of mindful cooking. It’s about creating delicious food without spending hours in the kitchen. It's about utilizing fresh, flavorful ingredients to make something truly special, even on the busiest of days. It's a testament to the power of simple, yet impactful ingredients working together in harmony. This Chicken in Coconut Mango Verde Sauce is more than just a recipe; it's a reminder to savour the moments, appreciate the simple pleasures, and find joy in the process of creating something delicious to share with loved ones.
I frequently find myself adapting this recipe based on my mood and what's in my fridge. Sometimes I'll add a splash of pineapple juice for extra sweetness, or a squeeze of orange juice for a citrusy twist. The possibilities are endless! The key is to not be afraid to experiment and find your own perfect balance of flavors. This is your recipe now; make it your own!
Serving Suggestions:
- Serve over fluffy white rice for a complete and satisfying meal.
- Pair it with grilled corn on the cob or a simple green salad for a balanced and nutritious dinner.
- Use it as a filling for tacos or burritos for a fun and flavorful twist.
- Serve it with tortilla chips for a delicious appetizer.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making it even more delicious the next day! I often make a large batch on the weekend and have leftovers for lunch throughout the week.
This Chicken in Coconut Mango Verde Sauce recipe is a testament to the idea that delicious food doesn’t have to be complicated. With minimal effort and readily available ingredients, you can create a vibrant and flavorful dish that will impress your family and friends. So, give it a try, and let me know what you think! I'd love to hear about your own adaptations and how you make this recipe your own.
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.
