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.
Chicken in Coconut Mango Verde Sauce: A Weeknight Winner
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our household, and I'm excited to share it with you. It's surprisingly easy to make, even on a weeknight when time is tight, and the vibrant flavors are a welcome change from the usual chicken dinners.
The beauty of this dish lies in its versatility. The sauce is incredibly adaptable – you can easily adjust the sweetness, spiciness, and tanginess to your liking. One night, I might add a little extra brown sugar for a sweeter profile, while another night, I might crank up the heat with some extra sriracha. The fresh cilantro garnish adds a lovely pop of freshness, but it's totally optional if you're not a fan. I often serve it with a side of fluffy white rice to soak up all that delicious sauce, but quinoa or even cauliflower rice would be equally delicious.
What really sets this dish apart, though, is the unexpected combination of flavors. The creamy coconut milk blends seamlessly with the tangy salsa verde and the sweetness of the mango, creating a truly unique and satisfying sauce. The chicken cooks quickly and evenly in the skillet, resulting in tender, juicy pieces that are perfectly coated in the flavorful sauce. The bell peppers add a nice crunch and a touch of sweetness, complementing the other ingredients beautifully. It's a harmonious blend of sweet, savory, spicy, and tangy notes that will leave you wanting more.
The preparation is incredibly straightforward. Simply blend the sauce ingredients, sauté the chicken and peppers, and then combine everything together. The entire process takes less than 30 minutes, making it a perfect choice for busy weeknights. It's also a great dish to make ahead of time; the flavors actually deepen if you let it sit for a bit in the refrigerator.
I often find myself making a double batch of this recipe, not only for dinner but also for lunch the next day. It's equally delicious cold or reheated, making it a fantastic option for meal prepping. It's also a great dish to bring to potlucks or gatherings – it's always a crowd-pleaser!
This isn't just a recipe; it's a shortcut to a delicious and satisfying dinner, a time-saver for busy weeknights, and a crowd-pleasing dish for any occasion. The ease of preparation coupled with the explosion of flavors makes this Chicken in Coconut Mango Verde Sauce a true culinary gem. Give it a try – I promise you won't be disappointed.
Beyond the Recipe:
This recipe is a perfect starting point for culinary experimentation. Feel free to substitute ingredients to suit your taste and dietary preferences. For a vegetarian option, swap the chicken for firm tofu or chickpeas. You could also experiment with different types of peppers or add other vegetables like zucchini or mushrooms. The possibilities are endless!
This recipe is more than just a meal; it's a testament to the power of simple, fresh ingredients and a little bit of creativity in the kitchen. So grab your blender, your skillet, and your favorite salsa verde, and get ready to experience a flavor explosion!
