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 Easy Chicken in Coconut Mango Verde Sauce
As a busy working mom, finding time to cook delicious and healthy meals can feel like a never-ending quest. I crave flavorful dishes that don’t require hours in the kitchen, and this Chicken in Coconut Mango Verde Sauce recipe has become a lifesaver. It's quick, vibrant, and bursting with the sweet and spicy flavors of the tropics. Forget takeout—this recipe is my go-to for a satisfying weeknight dinner that the whole family loves.
The beauty of this recipe lies in its simplicity. The sauce comes together in a flash in the blender, and the chicken cooks quickly in a skillet. I love the unexpected combination of sweet mango, tangy lime, and a hint of heat from the jalapeno. It’s a delicious dance of flavors that leaves you wanting more. The coconut milk adds a creamy richness that perfectly complements the chicken and peppers. I usually serve it over fluffy white rice, but it also works wonderfully with quinoa or cauliflower rice for a lighter option. The leftovers are even better the next day, making it a perfect recipe for meal prepping.
What sets this recipe apart is its versatility. Feel free to adjust the spice level to your liking. Want it milder? Reduce the amount of jalapeno or omit the sriracha altogether. Prefer a sweeter sauce? Add a little extra brown sugar. The beauty of cooking is in the experimentation, and this recipe encourages you to get creative in the kitchen. I often add a handful of chopped pineapple for extra sweetness and texture. The possibilities are endless!
Beyond the taste, this recipe is a time-saver. The prep time is minimal, and the cooking time is even shorter. This is the perfect recipe for those busy weeknights when you need a quick and satisfying meal without sacrificing flavor. The blend of flavors is truly impressive, exceeding expectations for such a straightforward recipe. It's become a staple in our house, and I'm confident it will become a favorite in yours too.
Beyond the Recipe: This Chicken in Coconut Mango Verde Sauce recipe is more than just a meal; it's a moment of escape. The vibrant colors and tropical flavors transport you to a sunny beach, even if you're stuck in the kitchen on a chilly evening. It’s a reminder that even the simplest meals can be extraordinary with a touch of creativity and a love for good food. So, gather your ingredients, put on some music, and enjoy the process of creating this flavorful and satisfying dish. Your taste buds (and your family) will thank you.
Tips and Variations:
- Chicken Choice: Feel free to substitute boneless, skinless chicken thighs for breasts. They’ll stay juicier during cooking.
- Spice Level: Adjust the amount of jalapeno and sriracha to your preferred level of heat.
- Sweetness Level: Add more or less brown sugar depending on your taste preference.
- Vegetable Variations: Experiment with other vegetables like zucchini, yellow squash, or corn.
- Serving Suggestions: Serve over rice, quinoa, couscous, or even with a side of tortilla chips for a fun twist.
- Make it Ahead: The Coconut Mango Verde Sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Embrace the Simplicity: This recipe is a testament to the fact that delicious food doesn’t have to be complicated. With just a few simple ingredients and a little bit of time, you can create a truly memorable meal. So, give it a try and experience the magic of this tropical-inspired chicken dish!
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.
