Chicken In Coconut Mango Verde Sauce

  • on October 30, 2017
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Chicken In Coconut Mango Verde Sauce
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins

Chicken in Coconut Mango Verde Sauce – on your table in less than 30 minutes with the most velvety, flavor infused sauce you will be dreaming about for days!

Course: Main Course
Cuisine: Mexican
Servings: 6
Recipe By: Jen
  • 1 tbsp olive oil
  • 1 1/2 pounds chicken breasts
  • 1 red bell pepper sliced then chopped into 2” pieces
  • 1 green bell pepper sliced then chopped into 2” pieces
Coconut Mango Verde Sauce
  • 1 13.5 oz. coconut milk (I like Chaokoh)
  • 1 cup salsa verde mild - (I like Herdez in the jar)
  • 1 cup mango roughly chopped
  • 1 jalapeno seeded, deveined
  • 3-5 tbsp brown sugar
  • 2 tbsp lime juice
  • 1 tsp cumin ground
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • Sriracha/Asian hot chili sauce optional
  • cilantro chopped
  1. Add all of the Coconut Mango Verde Sauce ingredients to your blender and blend until smooth. Set aside.

  2. 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.

  3. 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 is much easier to slice if partially frozen. It will thaw quickly once sliced. You can slice your chicken and red bell peppers in advance for even quicker meal prep. **I would start with 3 tablespoons brown sugar and add more to taste at the end -the amount will depend on how sweet your mangoes are, how sweet you want the sauce and how spicy you want it (more brown sugar to balance more sriracha). I use all 5 tablespoons because I make the sauce quite spicy.
Article Categories:
Chicken · Main Meal

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