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 Taste of Paradise: My Simple Chicken in Coconut Mango Verde Sauce
As a busy working mom, finding time to cook delicious, healthy meals can feel like a Herculean task. Weeknights are a whirlwind of homework, carpools, and the ever-present question of "what's for dinner?" But amidst the chaos, I’ve discovered a recipe that’s become a family favorite: Chicken in Coconut Mango Verde Sauce. It's quick, flavorful, and satisfying – perfect for busy weeknights, yet elegant enough for a weekend gathering. The vibrant colors alone are enough to brighten up even the most hectic evening!
What initially drew me to this recipe was its simplicity. No complicated techniques, no obscure ingredients – just a handful of pantry staples transformed into a culinary masterpiece. The combination of sweet mango, tangy lime, and spicy jalapeño creates a symphony of flavors that dances on your palate. The creamy coconut milk adds a luxurious touch, making it feel like a restaurant-quality meal without the restaurant price tag. My kids, who can be notoriously picky eaters, absolutely devour this dish. It's the kind of recipe that encourages everyone to come to the table, happy and ready for a delicious meal.
The Magic of Mango
The key to this dish's success lies in the fresh mango. The sweetness it brings perfectly balances the spiciness of the jalapeño and the tartness of the lime. I recommend using ripe, but firm mangoes for the best flavor and texture. If you can’t find fresh mangoes, you can substitute with frozen, but be sure to thaw them completely before adding them to the sauce.
Spice It Up (or Down!)
Another element that makes this recipe so versatile is the ability to adjust the spice level to your liking. The jalapeño adds a nice kick, but you can always adjust the amount depending on your preference. For a milder dish, remove the seeds and membranes from the jalapeño before adding it to the blender. If you prefer a spicier dish, add a few dashes of your favorite hot sauce. The beauty of cooking is in its customization – you can tailor this recipe to your exact taste preferences.
Beyond the Dinner Table
This Chicken in Coconut Mango Verde Sauce is incredibly versatile. It's delicious served over rice, quinoa, or even cauliflower rice for a lower-carb option. I also love using the leftover sauce as a marinade for chicken or fish, or as a dipping sauce for tacos or grilled vegetables. The possibilities are endless!
A Weeknight Staple
This recipe has quickly become a staple in our weekly meal rotation. It's quick enough to make on a busy weeknight, yet flavorful enough to impress even the most discerning palate. The bright, tropical flavors are a welcome escape from the mundane, adding a little bit of sunshine to even the most stressful days. It’s more than just a meal; it's a taste of paradise right on my dinner table.
Beyond the Recipe: The Joy of Cooking
For me, cooking is more than just preparing food; it's an act of love and self-care. It's a way to connect with my family, create lasting memories, and nourish both our bodies and our souls. This simple chicken recipe is a testament to that – a reminder that even amidst the chaos of daily life, there's always time for a little bit of deliciousness. And sometimes, the simplest recipes bring the most joy.
Tips and Variations
- For a richer flavor: Use full-fat coconut milk.
- Add some veggies: Toss in some chopped onions, zucchini, or bell peppers along with the chicken.
- Make it a complete meal: Serve it with a side of rice, quinoa, or roasted vegetables.
- Leftovers are a treat: The sauce tastes even better the next day!
So, next time you’re looking for a quick, easy, and delicious weeknight dinner, give this Chicken in Coconut Mango Verde Sauce a try. It's sure to become a family favorite in no time!
