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 professional, finding quick and flavorful weeknight dinners is essential. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in my kitchen, a vibrant and satisfying dish that's ready in under 30 minutes. The sweet and savory combination of mango and coconut milk creates a sauce that's both incredibly delicious and surprisingly versatile. I often adapt it based on what fresh ingredients I have on hand – sometimes adding a pinch of extra chili powder for a little extra kick, other times opting for a milder, sweeter profile. The beauty of this recipe is its simplicity and adaptability. It's the perfect canvas for culinary experimentation, allowing you to personalize the flavors to your preferences.
The process itself is incredibly straightforward. The sauce comes together effortlessly in a blender, the perfect solution for those evenings when you’re short on time but still crave a restaurant-quality meal. The chicken cooks quickly in a skillet, ensuring juicy, tender meat that's perfectly complemented by the rich sauce. I usually serve this over fluffy white rice, a classic combination that absorbs the vibrant flavors perfectly. But feel free to experiment! Quinoa or even cauliflower rice would be delicious alternatives.
Beyond the Weeknight: This Chicken in Coconut Mango Verde Sauce recipe transcends the ordinary weeknight meal. It’s elegant enough for a casual dinner party, a refreshing alternative to heavier dishes during warmer months. I've even been known to pack leftovers for lunch the next day – it's just as satisfying cold as it is hot. The vibrant colors alone make it a feast for the eyes, adding a touch of tropical sunshine to any occasion.
Tips and Tricks for Success:
Fresh is Best: While canned coconut milk and salsa verde are convenient, using fresh mango adds a level of sweetness and texture that's unparalleled. I often find myself seeking out ripe mangoes at the farmer's market, their intense aroma a promise of the delicious meal to come.
Spice it Up (or Down): The jalapeno is key to adding a touch of heat, but it's easily adjustable. For those who prefer a milder dish, simply remove the seeds and membranes before adding it to the blender. Conversely, if you love a fiery kick, leave the seeds in and maybe even add a few extra slices of jalapeno for an extra layer of heat.
Garnish Game: Fresh cilantro is the perfect finishing touch, adding a vibrant pop of color and fresh, herbaceous notes. A sprinkle of toasted sesame seeds would also add a nice textural element. Don’t be afraid to get creative here!
Make it a Meal: While rice is a classic pairing, this dish also pairs well with other sides. A simple green salad, some roasted vegetables, or even some warm tortillas for scooping up the delicious sauce would all complement the flavors beautifully. This is your chance to create a balanced and satisfying meal that meets your needs and tastes.
Beyond the Plate: This Chicken in Coconut Mango Verde Sauce recipe isn't just about the food; it's about the experience. It's about creating a simple, yet satisfying meal that nourishes the body and soul. It's about sharing a delicious dish with loved ones, gathering around the table and savoring the flavors together. It's a reminder that even the simplest of meals can be extraordinary when made with care and love. So, gather your ingredients, fire up your blender, and prepare to be transported to a tropical paradise – all within the comfort of your own kitchen.
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.
