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 flavorful meals that the whole family will enjoy. This Chicken in Coconut Mango Verde Sauce recipe has become a staple in our dinner rotation, and I'm excited to share it with you. It's surprisingly easy to make, yet tastes like it came from a fancy restaurant. The sweet and savory sauce perfectly complements the tender chicken, creating a dish that's both satisfying and refreshing.
What makes this recipe so special? It's the vibrant combination of flavors. The creamy coconut milk provides a rich base, while the salsa verde adds a zesty kick. The sweetness of the mango balances the spice from the jalapeño, and the hint of smoky paprika adds depth. And let's not forget the fresh cilantro, which provides a bright, herbaceous finish. It’s a real explosion of tastes in your mouth! The preparation is straightforward, perfect for those evenings when you're short on time but don't want to compromise on taste. Plus, it's incredibly versatile. Feel free to adjust the amount of brown sugar or sriracha to suit your preference—more sugar for a sweeter sauce, more sriracha for a fiery kick.
One of the things I love about this dish is how well it adapts to different preferences. My kids, for instance, are not huge fans of spice, so I tend to make it milder for them. However, my husband loves a bit of heat, so I make a separate batch for myself and him. It's incredibly accommodating and always satisfies everyone at the table! I also love how well the leftovers taste the next day. In fact, I often make a double batch just so we have leftovers for lunch during the workweek.
Beyond being a weeknight hero, this dish is also great for entertaining. It’s visually appealing, with its vibrant colors and fresh ingredients. I've served it at several gatherings, and it's always a hit. The flavors are so unique and refreshing; they really stand out from the typical chicken dishes.
Beyond the recipe itself, I find making this dish to be a genuinely therapeutic experience. The process of blending the sauce is calming and the sounds of the ingredients mixing together are almost meditative. And then there's the joy of creating something delicious and nourishing for my family. The satisfaction I get from seeing my kids happily eating a meal I prepared is immeasurable. It's one of those rare instances when the process is just as enjoyable as the outcome.
This recipe isn't just about the food; it's about the experience of cooking and sharing a delicious meal with loved ones. It’s about creating memories around the kitchen table, about connecting with family and friends over something you’ve created with your own hands. It's those kinds of moments that truly matter, and this recipe provides the perfect vehicle for creating them. Give it a try, and I’m sure it will become a favorite in your kitchen as well.
Tips and Variations:
- Chicken: While chicken breasts work well, feel free to experiment with other cuts, such as boneless, skinless chicken thighs.
- Vegetables: Add other vegetables like zucchini, yellow squash, or onions for extra flavor and nutrients.
- Spice Level: Adjust the amount of jalapeño and sriracha to your liking.
- Serving Suggestions: Serve with rice, quinoa, or couscous for a complete meal.
- Make it Ahead: The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Enjoy!
