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, delicious, and healthy meals is always a top priority. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our family, and for good reason. It's flavorful, vibrant, and comes together in under 30 minutes – perfect for a weeknight dinner when time is of the essence. The sweet and spicy notes of the sauce beautifully complement the tender chicken, creating a dish that's both satisfying and exciting. It's the kind of meal that makes even the pickiest eaters happy, and it’s incredibly versatile; I often adjust the spice level depending on my family’s mood.
The beauty of this dish lies in its simplicity. The sauce, a delightful blend of coconut milk, mango, salsa verde, and a hint of spice, is incredibly easy to prepare. I love using my blender to whip it up in seconds, leaving me more time to focus on other things. The chicken cooks quickly in a skillet, and the addition of bell peppers adds a touch of freshness and crunch. The entire process is so straightforward that even beginners can confidently tackle it. I've even gotten my teenage daughter to help me with the prep work – a win-win for both of us!
Beyond its ease of preparation, this recipe is incredibly adaptable. Feel free to experiment with different types of peppers, adjust the amount of spice to your liking, or add other vegetables like onions or zucchini. I often add a sprinkle of toasted sesame seeds for added texture and flavor. Serving it with fluffy rice or quinoa completes the meal perfectly, absorbing all the delicious sauce. Sometimes, when I’m feeling particularly adventurous, I'll serve it with some crusty bread to soak up the extra sauce. It’s a perfect dish for a casual weeknight dinner, but it also holds its own when serving guests. It’s always a crowd-pleaser, and the vibrant colours make it a beautiful dish to present.
This Chicken in Coconut Mango Verde Sauce recipe is more than just a meal; it’s a testament to the power of simple ingredients combined to create something extraordinary. It’s a reminder that delicious food doesn't have to be complicated or time-consuming. It’s a recipe that’s become a cherished part of our family’s culinary repertoire, and I’m confident it will become one of yours too. So, go ahead, try it, and enjoy the taste of the tropics in your own kitchen!
Tips and Variations:
- Spice Level: Adjust the amount of jalapeño and sriracha to your preference. For a milder dish, remove the seeds and membranes from the jalapeño. For extra heat, add more sriracha or a pinch of cayenne pepper.
- Mango Choice: Fresh mango is ideal, but frozen mango chunks can also be used (thaw them before blending).
- Vegetable Additions: Feel free to add other vegetables like onions, zucchini, or mushrooms.
- Serving Suggestions: Serve with rice, quinoa, couscous, or crusty bread.
- Make it Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers: This dish is even better the next day! The flavors meld together beautifully, creating an even richer taste.
This Chicken in Coconut Mango Verde Sauce is a versatile and delicious recipe that will quickly become a family favorite. The ease of preparation, the vibrant flavors, and the adaptability of the recipe make it perfect for busy weeknights or special occasions. Give it a try and experience the taste of paradise in 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.
