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 Simple Chicken in Coconut Mango Verde Sauce
As a busy working mom, I'm always on the lookout for quick, healthy, and flavorful 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 not only incredibly delicious but also surprisingly easy to make, even on those evenings when time is tight.
The beauty of this dish lies in its vibrant blend of flavors. The tender chicken is perfectly complemented by the sweet mango, the tangy lime juice, and the subtle heat of the jalapeno. The creamy coconut milk adds a luxurious richness, while the salsa verde provides a depth of flavor that elevates the entire dish. I often find myself making extra because it tastes even better the next day! Leftovers are perfect packed in lunches, and my kids never complain.
One of the things 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 jalapeno or omit the sriracha altogether. For those who enjoy a bit more kick, feel free to add a few extra dashes of sriracha or even a pinch of cayenne pepper. I sometimes add a little extra brown sugar for a sweeter profile, or fresh lime juice for a brighter, zingier sauce. This recipe is a perfect canvas for culinary creativity!
The preparation process is incredibly straightforward. The sauce comes together in minutes thanks to my handy blender. The chicken cooks quickly in a skillet, making this dish ideal for busy weeknights. While it simmers, I usually prep a simple side of rice, which complements the flavors beautifully. The whole meal can be on the table in under 30 minutes, which is a major win in my book!
Beyond the ease and deliciousness, this dish is also a healthy option. Packed with lean protein from the chicken and wholesome vegetables, it’s a satisfying meal that keeps you feeling full and energized. The coconut milk adds a creamy texture without excessive calories, and the fresh cilantro adds a bright, herbaceous note. I love that I can feel good about serving this to my family, knowing that it's both delicious and nutritious.
This Chicken in Coconut Mango Verde Sauce recipe isn’t just a meal; it's a journey to a tropical paradise in your own kitchen. The vibrant flavors transport you to a sun-drenched beach, where the sounds of the ocean mingle with the aroma of sweet mangoes and spicy chilies. It's a dish that brings joy to the table, turning a simple weeknight dinner into a memorable culinary experience. Try it out, and I’m sure it will quickly become a new family favorite.
I highly recommend serving this with fluffy white rice to soak up all that delicious sauce. You can also add a side of fresh vegetables, such as a simple salad or steamed green beans, to round out the meal. It's a versatile dish that is perfect for a casual weeknight dinner or a more elegant gathering. No matter the occasion, this Chicken in Coconut Mango Verde Sauce recipe is sure to be a crowd-pleaser. So why not give it a try and add a touch of tropical sunshine to your next dinner table?
One final tip: don’t be afraid to experiment with different types of peppers and chilies. You can use poblanos, serranos, or even habaneros, depending on your spice tolerance. The same goes for the mango – you can use fresh, frozen, or even canned mango chunks. The beauty of this recipe is in its adaptability. It's a recipe that can be tailored to your own personal tastes and preferences, making it a truly unique and satisfying culinary adventure every time. So go ahead, get creative, and enjoy the vibrant flavors of the tropics from the comfort of your own kitchen!
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.
