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 Easy Chicken in Coconut Mango Verde Sauce
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Weeknights are a blur of school pick-ups, homework help, and the general chaos that comes with juggling a family and a career. But I refuse to let that steal my joy in the kitchen, or deprive my family of flavorful, home-cooked food. That's why recipes like this Chicken in Coconut Mango Verde Sauce are my lifesavers. They're quick, relatively easy, and burst with vibrant flavors that make even the simplest weeknight dinner feel special.
This recipe isn't just about convenience; it's about embracing the versatility of simple ingredients. The sweet mango, the zesty lime, the creamy coconut milk – it's a tropical fiesta in a skillet! The slight heat from the jalapeño adds a delightful kick, perfectly balanced by the richness of the coconut milk and the earthiness of the cumin and chili powder. The chicken cooks quickly, ensuring that dinner is on the table in a flash, leaving me more time to connect with my family instead of being stuck in the kitchen. And the best part? Leftovers are just as delicious the next day, making this a perfect recipe for meal prepping too.
I love how adaptable this recipe is. If you prefer a sweeter sauce, add a bit more brown sugar. If you crave more heat, add a dash or two of Sriracha. Want a brighter, tangier flavor? A squeeze of extra lime juice does the trick. The beauty of cooking is in its ability to be personalized, and this dish truly allows for creative freedom. I've even experimented with different types of peppers, swapping in poblanos or Anaheims for a milder heat, depending on the preferences of my family. The addition of fresh cilantro as a garnish is a must – it adds a fresh, herbaceous note that perfectly complements the tropical flavors.
Beyond the convenience and flavor, this recipe embodies a philosophy I try to incorporate into my daily life: finding moments of joy in the ordinary. The simple act of preparing a delicious meal for my family is a small act of love that brings us together. It's a way to show them I care, and it's a way for me to reconnect with myself amidst the whirlwind of my busy schedule. This Chicken in Coconut Mango Verde Sauce isn't just a meal; it's a moment of connection, a taste of the tropics in the middle of a busy week, and a reminder that even amidst the chaos, there's always time for a delicious and comforting meal.
The process of preparing this dish is as straightforward as it gets. First, you blend the sauce ingredients – coconut milk, salsa verde, mango, jalapeño, and spices – until you achieve a smooth, creamy consistency. Then, you quickly sear the chicken in a hot skillet until it’s cooked through. Finally, you stir in the vibrant sauce, allowing the flavors to meld together beautifully. The entire cooking process takes around 20-25 minutes, making this recipe perfect for those busy weeknights when time is of the essence.
One thing I appreciate about this recipe is its versatility. Serve it with rice, quinoa, or even cauliflower rice for a healthier option. It also makes a great topping for baked potatoes or grilled chicken. The possibilities are endless, and that's what makes it such a valuable addition to my weekly meal plan. The vibrant colors alone make it a feast for the eyes, and the combination of sweet, spicy, and savory flavors makes it a true crowd-pleaser.
This recipe is more than just a dish; it's a testament to the power of simple ingredients and mindful cooking. It’s a celebration of flavor and a reminder that even on the busiest of days, taking the time to prepare a delicious and nutritious meal is an act of self-care and a wonderful way to nourish both body and soul. I encourage you to try this recipe and experience the magic of this tropical-inspired dish. You won't be disappointed!
Pro-Tip: For an extra burst of flavor, marinate the chicken in a mixture of lime juice, chili powder, and cumin for at least 30 minutes before cooking. This will allow the chicken to absorb the spices, resulting in a more flavorful and tender dish. I also often add a squeeze of fresh lime juice at the end to brighten up the sauce and give it that extra zing!
