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 Delight
As a busy working mom, I'm always on the lookout for quick, flavorful, and healthy meals that the whole family will enjoy. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our dinner rotation. It's incredibly versatile, adaptable to different spice levels, and comes together in under 30 minutes – a lifesaver on those hectic weeknights.
The magic lies in the vibrant coconut mango verde sauce. The creamy coconut milk blends seamlessly with the zesty salsa verde and sweet mango, creating a tropical explosion of flavors that perfectly complements the tender chicken. The addition of jalapeno provides a subtle kick, while the lime juice brightens everything up. I love how the spices – cumin, chili powder, and smoked paprika – add depth and warmth without overpowering the other ingredients. It's a symphony of tastes that leaves you feeling satisfied and energized.
What makes this recipe even better is its adaptability. Want it spicier? Add more jalapeno or a dash of sriracha. Prefer a sweeter sauce? A touch of brown sugar will do the trick. Looking for a more tangy flavor? A squeeze of extra lime juice will add that extra zing. The beauty of cooking is the freedom to customize, and this recipe truly embraces that spirit.
I often serve this dish with fluffy white rice, which soaks up the delicious sauce beautifully. A side of steamed vegetables adds a healthy touch, and it's equally delicious on its own. It's a complete meal that’s both nourishing and exciting, perfect for a weeknight dinner or a casual weekend gathering.
The ingredients are readily available at most supermarkets, making it easy to whip up whenever the craving hits. I usually keep a can of coconut milk and salsa verde in my pantry for those spontaneous cooking moments. The preparation is straightforward – the most time-consuming part is chopping the vegetables, but even that is manageable.
Beyond its practicality, this Chicken in Coconut Mango Verde Sauce is aesthetically pleasing. The vibrant green sauce and colorful bell peppers create a visually appealing dish that’s sure to impress your guests. It's a perfect example of how a simple dish can be both delicious and beautiful. I've received many compliments on this recipe, and it has quickly become a favorite among my family and friends.
This recipe has truly transformed my weeknight dinners. It's a simple yet satisfying meal that caters to my busy schedule without compromising on flavor or nutrition. I encourage you to try it, and I'm confident it will become a regular feature in your kitchen as well. Experiment with different spices and levels of heat to create your own unique variation. Enjoy!
Tips and Variations:
Spice Level: Adjust the amount of jalapeno or sriracha to your preferred level of spiciness. For a milder dish, remove the seeds and membranes from the jalapeno.
Sweetness: Add more or less brown sugar depending on your preference for sweetness.
Accompaniments: Serve with rice, quinoa, couscous, or your favorite grain. A side of steamed vegetables or a fresh salad adds a healthy and refreshing element.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time!
Make it Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. This significantly reduces the cooking time when you’re ready to prepare the dish.
This Chicken in Coconut Mango Verde Sauce is more than just a recipe; it's a testament to the power of simple ingredients and creative culinary expression. It’s a dish that showcases the beauty of quick, flavorful, and healthy eating without sacrificing taste or convenience. It's a recipe that I'm proud to share, and I hope you’ll enjoy it as much as I do!
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.
