Chicken in Coconut Mango Verde Sauce
Try this Chicken in Coconut Mango Verde Sauce recipe
Try this Chicken in Coconut Mango Verde Sauce recipe
- 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, I'm always on the lookout for quick, flavorful, and healthy meals that the whole family will enjoy. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our home, a delicious escape to a tropical paradise after a long day. It’s surprisingly easy to make, requires minimal cleanup, and is always a crowd-pleaser. The vibrant colors alone make it a feast for the eyes, but the taste? Oh, the taste! It's a perfect balance of sweet, spicy, and tangy – a symphony of flavors dancing on your palate.
The beauty of this dish lies in its versatility. I often adjust the ingredients to suit my family's preferences and what I have on hand. Sometimes I add a little extra chili powder for a more intense kick, other times I skip the jalapeno altogether for a milder flavor. The sweetness of the mango perfectly complements the savory chicken and the creamy coconut milk, creating a rich and satisfying sauce that coats every bite. I love using fresh cilantro as a garnish; it adds a bright, herbaceous note that elevates the dish even further.
This recipe is more than just a meal; it's a culinary adventure. It transports you to a sun-drenched beach, the taste of sunshine on your tongue. It's the perfect weeknight dinner, a delightful weekend lunch, or even a stunning centerpiece for a casual get-together. The leftovers are just as delicious the next day, making it a wonderfully efficient meal prep option.
The preparation is straightforward and requires no special cooking skills. Simply blend the sauce ingredients, sauté the chicken and peppers, add the sauce, and simmer until cooked through. It's a recipe that even a culinary novice can master, resulting in a dish that tastes like it came from a high-end restaurant. The simplicity is what makes this recipe so appealing; it allows you to spend less time in the kitchen and more time with the people you love.
This Chicken in Coconut Mango Verde Sauce recipe is a testament to the fact that delicious doesn't have to be complicated. It's a reminder that even amidst the chaos of daily life, we can always find time to create something beautiful, something flavorful, something that nourishes both body and soul. So, gather your ingredients, put on some music, and prepare to be transported to a culinary paradise. You deserve it.
Tips and Variations:
- Spice Level: Adjust the amount of jalapeno and sriracha to control the spice level. For a milder dish, omit the jalapeno entirely.
- Sweetness: If you prefer a sweeter sauce, add more brown sugar. Conversely, reduce the amount for a less sweet version.
- Protein Options: This recipe can easily be adapted to use other proteins, such as shrimp, tofu, or pork.
- Vegetable Variations: Feel free to experiment with other vegetables, such as zucchini, carrots, or corn.
- Serving Suggestions: Serve this dish with rice, quinoa, or tortillas. It's also delicious served over a bed of greens.
Beyond the practicality and deliciousness, this recipe represents so much more to me. It’s a reminder of the simple joys of cooking, the satisfaction of creating something delicious from scratch, and the warmth of sharing a meal with loved ones. It’s a recipe that embodies the spirit of home, a comforting embrace after a long day, a taste of paradise found in the heart of the everyday.
So go ahead, try this recipe, and let me know what you think! I hope it brings as much joy to your kitchen as it has to mine.
