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 Paradise: My Simple Chicken in Coconut Mango Verde Sauce
As a busy working mom, I’m always on the lookout for quick, delicious, and healthy meals that the whole family will enjoy. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our weeknight dinner rotation. It’s surprisingly easy to make, yet bursting with vibrant flavors that transport you straight to a tropical paradise. The sweet mango, tangy lime, and spicy kick from the jalapeño create a perfect balance that's both satisfying and refreshing. It's the kind of dish that makes even the pickiest eaters ask for seconds – and that, my friends, is a win in my book.
What I love most about this recipe is its versatility. You can easily adjust the spice level to your preference. If you prefer a milder dish, simply reduce the amount of jalapeño or omit it altogether. For those who like a little extra heat, add a dash more sriracha or a pinch of cayenne pepper. I often experiment with different types of salsa verde, too. Sometimes I use a roasted tomato salsa for a smokier flavor, other times I opt for a tomatillo-based salsa for a more tart and zesty taste. The possibilities are endless!
The best part? This recipe comes together in a flash. While the chicken is cooking, I usually take the opportunity to catch up on emails or spend a few minutes with my kids before they dive into homework. It's a perfect example of how a simple, flavorful meal doesn't have to mean hours spent in the kitchen. The vibrant colors alone make it a feast for the eyes, and the incredible aroma that fills your kitchen while it simmers is enough to make your mouth water. I often serve it with fluffy white rice to soak up all that delicious sauce, but it's also equally amazing served over quinoa or even a bed of fresh greens for a lighter meal.
Beyond its convenience and deliciousness, this Chicken in Coconut Mango Verde Sauce recipe is also a nutritional powerhouse. Chicken is a lean protein source, packed with essential nutrients. The addition of mango provides a good dose of vitamins and antioxidants, while the coconut milk adds a creamy texture without being overly heavy. The bell peppers contribute to the overall vibrant color and add a touch of sweetness and vitamins. This dish is a celebration of fresh, wholesome ingredients, making it a guilt-free pleasure.
So, whether you're a seasoned cook or a kitchen novice, I highly recommend giving this recipe a try. It’s a guaranteed crowd-pleaser that will become a go-to meal in your home, just as it has in mine. The combination of sweet, spicy, and tangy flavors creates a symphony in your mouth, and the ease of preparation makes it perfect for busy weeknights. Enjoy!
Tips and Variations:
- For a spicier dish: Add more jalapeño, or a dash of your favorite hot sauce.
- For a sweeter dish: Add a tablespoon or two of honey or maple syrup.
- For a richer sauce: Use full-fat coconut milk instead of light coconut milk.
- Make it a complete meal: Serve over rice, quinoa, or couscous.
- Add some veggies: Include other vegetables like zucchini, carrots, or broccoli.
- 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 a culinary adventure. It's a testament to the fact that healthy and delicious can coexist beautifully, creating a dish that nourishes both body and soul. Try it today and discover a new favorite!
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.
