Chicken in Coconut Mango Verde Sauce

Chicken in Coconut Mango Verde Sauce: A Weeknight Winner

As a busy working mom, I'm always on the lookout for quick, delicious, and healthy weeknight dinners. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our house. It's surprisingly easy to make, bursting with vibrant flavors, and always a crowd-pleaser – even with my picky eaters!

The beauty of this dish lies in its simplicity. The sauce is a magical blend of creamy coconut milk, tangy salsa verde, and sweet mango, all whisked together in a blender for a perfectly smooth consistency. The slight heat from the jalapeño adds a delightful kick, while the spices create a depth of flavor that keeps everyone coming back for more. I often adjust the sweetness and spice level to suit the preferences of my family, adding a touch more brown sugar for my kids or a dash of sriracha for myself.

One of the things I love most about this recipe is its versatility. Feel free to experiment with different types of peppers – I've used poblanos and anaheims with great success. You can also adjust the amount of mango to your liking. Sometimes, I'll add a handful of chopped pineapple for an extra tropical twist. The chicken cooks quickly, ensuring a fast weeknight meal, and the vibrant colors make it a visually appealing dish too. This makes it perfect for those busy weeknights when time is short but you still want a healthy and satisfying meal.

Beyond being a weeknight staple, this recipe is also incredibly adaptable for entertaining. I've served it at several potlucks and gatherings, and it always receives rave reviews. The flavors are so unique and refreshing, making it a wonderful option for a summer barbecue or a casual get-together with friends. I often double the recipe to ensure there are plenty of leftovers, which are equally delicious the next day.

The preparation is a breeze; simply chop the vegetables, blend the sauce, and then sauté the chicken. The entire process takes less than 30 minutes, which is a huge bonus for me on a busy day. This is a testament to quick and easy meals that don't sacrifice on flavor. Trust me; it's a game-changer! The leftovers make fantastic lunch meals too; I often pack it for myself or my kids' lunchboxes.

This Chicken in Coconut Mango Verde Sauce recipe is more than just a meal; it's a celebration of fresh, vibrant flavors and a testament to how simple and satisfying home-cooked meals can be, even on the busiest of days. It's a recipe that has earned its place in our family's culinary repertoire, and I hope it will become a cherished part of yours, too.

Ingredients:

• 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
• 1 cup salsa verde
• 1 cup roughly chopped mango
• 1 jalapeño, seeded deveined
• 3-5 tablespoons brown sugar
• sriracha/asian hot chili sauce to taste (optional)

Serving Suggestion: Serve with rice for a complete and satisfying meal.

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.