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 Delight
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 weekly dinner rotation. It's surprisingly easy to make, even on those crazy nights when time is of the essence, and the vibrant flavors are always a hit. The sweet and tangy sauce, combined with the tender chicken and crisp bell peppers, creates a truly satisfying culinary experience.
What I love most about this recipe is its versatility. You can easily adjust the spice level to your liking. Want it sweeter? Add a little more brown sugar. Need a kick? A dash of sriracha will do the trick. Prefer a zestier flavor? A squeeze of extra lime juice will brighten things up. The beauty of this dish lies in its adaptability, allowing you to customize it to your preferences and what you have on hand.
The ingredients are simple and readily available. I usually pick up everything at my local grocery store. The canned coconut milk is a key ingredient, adding a rich creaminess to the sauce. I'm a big fan of Chaokoh brand, but any good quality brand will do. The salsa verde adds a depth of flavor that I find irreplaceable, and I prefer Herdez, but feel free to experiment with different brands until you find your favorite.
The prep work is minimal. Simply chop the bell peppers and mango, and then it's a matter of blending the sauce ingredients and cooking the chicken. The whole process takes about 30 minutes, making it perfect for a busy weeknight dinner. I often prepare the sauce ahead of time and store it in the refrigerator, which makes weeknight cooking even faster. This allows me to focus on other things, like helping with homework or spending quality time with my family.
Beyond the speed and ease of preparation, this dish is incredibly healthy. The chicken is a lean protein source, packed with essential nutrients. The mangoes provide a dose of vitamins and antioxidants, while the bell peppers add a colorful array of nutrients. The coconut milk adds a touch of healthy fats, contributing to the overall richness and flavor of the dish.
This Chicken in Coconut Mango Verde Sauce is not just a quick and easy meal; it's a flavorful and satisfying culinary experience that the whole family can enjoy. Its versatility allows you to cater to diverse palates, making it a true crowd-pleaser. The ease of preparation makes it a perfect choice for busy weeknights, while the healthy ingredients ensure that you’re nourishing your family with wholesome goodness. It's a recipe that has truly earned its place in our weekly dinner routine, and I hope it finds a home in yours as well.
Serving suggestions: We typically serve this dish over rice, but it also pairs well with quinoa, couscous, or even cauliflower rice for a lower-carb option. I sometimes add a side of steamed broccoli or a simple green salad to round out the meal, but honestly, the dish is delicious enough on its own.
Leftovers: The leftovers are just as delicious the next day! I often pack this dish for lunch, and it's a fantastic way to enjoy a healthy and flavorful meal on the go. Just reheat it gently in the microwave or on the stovetop, and you're ready to go!
Variations: Feel free to experiment with different types of peppers, such as poblanos or jalapeños, to adjust the heat level. You can also add other vegetables, such as zucchini, onions, or mushrooms, to add extra flavor and texture. If you don't have fresh mango, you can use frozen mango chunks, just be sure to let them thaw slightly before adding them to the blender.
Tips for success: Make sure to cut the chicken against the grain for maximum tenderness. Don't overcook the chicken; it should be cooked through but still juicy. If you're short on time, you can use pre-chopped bell peppers and mango to save some time.
This Chicken in Coconut Mango Verde Sauce recipe is more than just a dish; it's a testament to the power of simple, wholesome ingredients transformed into a culinary masterpiece. It's a recipe that I’m proud to share, and one that I know you’ll enjoy making and sharing with your loved ones.
