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 the Tropics: My Chicken in Coconut Mango Verde Sauce Adventure
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. My days are a whirlwind of meetings, school runs, and trying to maintain some semblance of order amidst the chaos. But one thing that always brings me joy, and my family, is a vibrant, flavorful meal that feels like a mini-vacation on a busy weeknight. This Chicken in Coconut Mango Verde Sauce recipe is exactly that – a tropical escape on your plate. I stumbled upon this recipe while browsing online, looking for something quick, easy, and exotic. Let me tell you, it did not disappoint!
The beauty of this dish lies in its simplicity. The ingredients are readily available, and the cooking process is remarkably straightforward. I love the way the sweet mango and tangy lime juice perfectly balance the heat of the jalapeño and the richness of the coconut milk. The chicken cooks quickly in the skillet, absorbing all that delicious sauce, resulting in succulent, flavorful bites. It's the kind of meal that makes you feel transported to a sunny beach, even if you're just eating it at your kitchen table. It also happens to be super versatile; I often adjust the level of spice to suit my family's preferences, and occasionally add a sprinkle of toasted sesame seeds for an extra layer of flavour.
The aroma alone is enough to make your mouth water. Imagine the sweet, fragrant mango mingling with the spicy kick of the jalapeño, all enveloped in the creamy embrace of coconut milk. It’s a symphony of flavors that’s both exciting and comforting. My kids absolutely love this dish; it's one of the few meals that everyone eagerly cleans their plates for. It's healthy enough that I don't feel guilty about serving it regularly, and it's flavorful enough that I never get tired of it. This recipe has become a staple in my weeknight rotation, a testament to its ease of preparation and irresistible taste. The process is uncomplicated; even my 10-year old can confidently assist with the chopping.
Beyond the Recipe: A Weeknight Escape
But this recipe is more than just a meal; it's a little moment of escape. In the hustle and bustle of daily life, finding time to relax and enjoy a delicious meal is a small luxury. This Chicken in Coconut Mango Verde Sauce is my way of creating a mini-vacation, a culinary getaway that transports me (even just for a little while) to a sun-drenched paradise. The vibrant colours of the dish alone are uplifting; the bright green of the peppers, the sunny yellow of the mango, and the creamy white of the coconut milk create a feast for the eyes as well as the palate.
Tips and Tricks for Success
Here are a few tips to ensure your Chicken in Coconut Mango Verde Sauce turns out perfectly every time:
- Use ripe mangoes: The sweetness of the mango is key to the flavour profile. Choose ripe, juicy mangoes for the best results.
- Adjust the spice level: This recipe is easily adaptable to your preferred level of spiciness. If you prefer a milder dish, reduce the amount of jalapeño or omit it entirely. For extra heat, add a few dashes of your favourite hot sauce.
- Don't overcook the chicken: Overcooked chicken will be dry and tough. Cook the chicken until it is just cooked through, and no longer pink.
- Garnish generously: A sprinkle of fresh cilantro adds a lovely pop of freshness and colour to the dish.
- Serve with rice: The creamy sauce pairs beautifully with fluffy white rice. It helps to soak up all the delicious flavour.
More than just a meal: A family tradition in the making.
This recipe has become so much more than just a weeknight dinner; it’s become a small, meaningful tradition in our family. The act of cooking and sharing this dish has brought us closer together. The process of chopping vegetables, stirring the sauce, and enjoying the meal as a family creates lasting memories and reinforces our bond. It's a reminder that even amidst the chaos of modern life, there is always time for simple pleasures, like a delicious and heartwarming meal shared with loved ones. And that, in itself, is priceless.
So, I encourage you to try this recipe. Let the vibrant flavours transport you to a tropical paradise, even if it's just for a little while. And remember, cooking should be fun, and food should be a source of joy. This recipe is my little contribution to your culinary happiness.
