Chicken in Coconut Mango Verde Sauce
Try this Chicken in Coconut Mango Verde Sauce recipe, or contribute your own.
Try this Chicken in Coconut Mango Verde Sauce recipe, or contribute your own.
- 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
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.
A Tropical Twist on Weeknight Dinners: 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 household. It’s surprisingly easy to make, yet it tastes like something you’d order at a fancy restaurant. The vibrant colors and the sweet and spicy combination of mango, coconut milk, and salsa verde make it a real crowd-pleaser, even for picky eaters.
The beauty of this recipe lies in its versatility. You can easily adjust the spice level to your preference. Love a kick? Add more jalapeno or a dash of sriracha. Prefer a milder flavor? Simply reduce the amount of chili powder or omit the jalapeno altogether. I often experiment with different types of salsa verde – sometimes I use a roasted tomato salsa for a smokier flavor, other times I opt for a tomatillo-based salsa for a tangier taste. The possibilities are endless!
One of the things I appreciate most about this recipe is how quickly it comes together. The sauce is whipped up in a blender in just a few minutes, and the chicken cooks in a matter of minutes as well. It’s perfect for those busy weeknights when you don’t have a lot of time to spend in the kitchen, but still want a delicious and nutritious meal on the table. The chicken is incredibly juicy and tender thanks to the quick cooking method, and the sauce is so flavorful it coats every bite perfectly.
I usually serve this dish over fluffy white rice, but it's also delicious with quinoa, brown rice, or even cauliflower rice for a lower-carb option. Sometimes, I’ll add a side of steamed green beans or a simple salad to complete the meal. The leftovers are just as good, if not better, the next day! The flavors meld beautifully overnight, making it an even more satisfying lunch or dinner. I often pack it up for my lunch at the office.
This recipe is a testament to the fact that healthy eating doesn’t have to be boring. It's proof that you can create flavorful and satisfying meals without spending hours in the kitchen. It's a recipe that I've tweaked and perfected over time, and it's become a true reflection of my own cooking style: simple, delicious, and adaptable to whatever ingredients I have on hand.
Beyond the ease and deliciousness, this recipe allows me to incorporate bright, fresh flavors into my family's diet. The mango adds a tropical sweetness that perfectly balances the heat from the jalapeno and chili powder. The coconut milk adds a creamy richness that makes the sauce incredibly satisfying, and the lime juice provides a refreshing tang. It’s a delightful fusion of flavors that everyone in my family agrees upon.
Tips and Variations:
- For extra flavor, marinate the chicken in a mixture of lime juice, chili powder, and cumin for at least 30 minutes before cooking.
- If you don't have a blender, you can finely chop all the sauce ingredients and stir them together.
- Feel free to add other vegetables to this dish, such as zucchini, onions, or mushrooms.
- For a spicier dish, add more jalapeno or a pinch of cayenne pepper.
- For a sweeter dish, add a tablespoon or two of honey or maple syrup.
- To make this recipe ahead of time, prepare the sauce and store it in the refrigerator for up to 3 days. Cook the chicken and combine it with the sauce just before serving.
This Chicken in Coconut Mango Verde Sauce recipe isn't just a meal; it's a vibrant experience, a burst of flavor that elevates a simple weeknight dinner into something truly special. It’s a recipe I wholeheartedly recommend, and I'm confident it will become a favorite in your kitchen too. So, give it a try and let me know what you think!
