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 mom, finding quick and delicious weeknight meals is a constant quest. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our home, a vibrant explosion of flavor that’s ready in under 30 minutes. It’s the perfect balance of sweet, spicy, and tangy, and the kids absolutely devour it! I love how versatile this dish is; you can easily adjust the spice level to suit your family's preferences, and it pairs beautifully with rice, quinoa, or even just a simple side salad.
The beauty of this recipe lies in its simplicity. No complicated techniques or hard-to-find ingredients are required. I usually grab everything I need from my local grocery store – the key is to use high-quality ingredients for the best possible flavor. The fresh mango adds a juicy sweetness that perfectly complements the creamy coconut milk and zesty salsa verde. A touch of jalapeno brings a delightful kick, but feel free to adjust the amount based on your spice tolerance. I often add a little extra brown sugar for a touch more sweetness, or a dash of lime juice for a brighter, more acidic flavor. The possibilities are endless!
One of the things I love most about this recipe is how easily it can be adapted. Sometimes, I’ll swap out the chicken breast for thighs for a richer, more flavorful dish. Other times, I’ll add in some extra vegetables like zucchini or corn. It’s a great way to use up whatever fresh produce I have on hand. And honestly, the leftovers are just as delicious the next day, making it a perfect meal-prep option for busy weeks.
The vibrant colors alone make this dish a winner. The bright green of the salsa verde, the sunny yellow of the bell peppers, and the creamy white of the coconut milk all create a visually stunning plate that’s as pleasing to the eye as it is to the palate. It’s a dish I’m proud to serve to my family and friends, knowing they’ll be treated to a taste of the tropics without ever leaving the kitchen.
Beyond its deliciousness, this recipe is also incredibly practical. It's a great way to use up leftover cooked chicken, making it a perfect recipe for minimizing food waste. And because it comes together so quickly, it’s perfect for those nights when you're short on time but still want a healthy and flavorful meal on the table. The clean-up is also a breeze, another bonus for busy weeknights!
So, if you're looking for a flavorful, versatile, and easy-to-make chicken recipe that's perfect for weeknights, I highly recommend giving this Chicken in Coconut Mango Verde Sauce a try. You won't be disappointed! I guarantee it will quickly become a new family favorite, just as it has in my home. Enjoy!
Tips and variations:
- Spice level: Adjust the amount of jalapeno to your liking. For a milder dish, remove the seeds and membranes before adding it to the blender. For a spicier kick, leave them in or add a pinch of cayenne pepper.
- Sweetness level: The brown sugar adds a nice touch of sweetness, but you can adjust the amount to your preference. If you prefer a less sweet sauce, start with less brown sugar and add more to taste.
- Protein swap: Feel free to substitute the chicken breast with other proteins such as shrimp, tofu, or even pork tenderloin.
- Vegetable variations: Add other vegetables like zucchini, corn, or mushrooms for a more substantial meal.
- Serving suggestions: Serve this dish over rice, quinoa, couscous, or with a side of your favorite vegetables.
I hope you enjoy this recipe as much as I do! Let me know in the comments how it turns out for you.
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.
