Chicken in Coconut Mango Verde Sauce

A Taste of the Tropics: My Easy Chicken in Coconut Mango Verde Sauce

As a busy mom, I'm always on the lookout for quick and delicious weeknight dinners. This Chicken in Coconut Mango Verde Sauce recipe has become a family favorite, and it's so easy, even my teenagers can help prepare it! The vibrant flavors of mango, coconut, and a hint of spice make it a refreshing change from our usual routine. The best part? It's incredibly versatile – you can adjust the sweetness, spice, and tanginess to perfectly suit your palate.

The secret to this dish lies in the homemade Coconut Mango Verde Sauce. It takes just minutes to whip up in a blender, and the result is a creamy, flavorful sauce that perfectly complements the tender chicken. I love using fresh mango for the best flavor, but frozen mango works in a pinch. The salsa verde adds a nice depth of flavor, and a touch of jalapeño provides a pleasant kick. I usually adjust the amount of jalapeño depending on my family's spice tolerance – sometimes I add a little more, sometimes less, it depends on the day and our moods!

The chicken itself cooks quickly in a skillet, and the bell peppers add a touch of sweetness and color. I like to use a combination of red and green bell peppers, but you can use whichever you have on hand, or even omit them completely if you prefer. After the chicken is cooked, I always taste the sauce and adjust the seasonings to my liking. A little extra brown sugar can add sweetness, while a dash of sriracha brings the heat. A squeeze of fresh lime juice adds brightness and balances the richness of the coconut milk.

This dish is perfect served with rice, but it's also delicious with quinoa, couscous, or even just a simple salad. It's a complete meal that's packed with flavor and nutrition. The vibrant colors make it visually appealing, too, which is always a bonus when you're trying to get your family to eat something healthy. I often double the recipe so we have leftovers for lunch the next day, making it even more convenient.

Beyond being a weeknight staple, this Chicken in Coconut Mango Verde Sauce is also great for entertaining. It's easy to make ahead of time, and it's always a crowd-pleaser. I’ve served it at potlucks, family gatherings, and even casual dinners with friends, and it's always a hit. The combination of sweet, spicy, and savory flavors appeals to a wide range of palates, and the presentation is always impressive. It's one of those recipes that feels both sophisticated and effortless – exactly the kind of dish I love to make.

So, if you're looking for a flavorful, easy, and versatile chicken recipe, give this one a try. I promise you won't be disappointed! It's become a regular in my kitchen, and I hope it finds a place in yours as well. And remember, feel free to experiment with the seasonings to create your own perfect version of this delicious dish. Happy cooking!

Ingredients you'll need:

• 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 and deveined
• 3-5 tablespoons brown sugar
• Sriracha/Asian hot chili sauce to taste (optional)

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.