Chicken In Coconut Mango Verde Sauce Recipe


INGREDIENTS:


Chicken and Peppers:

  • 1 Tbsp olive oil
  • 1½ lbs boneless, skinless chicken breasts, thinly sliced against the grain
  • 1 red bell pepper, cut into 2-inch pieces
  • 1 green bell pepper, cut into 2-inch pieces
  • 1 yellow bell pepper, cut into 2-inch pieces

Sauce:

  • 1 (13.5 oz) can light coconut milk
  • 1 cup prepared salsa verde
  • 1 mango, roughly chopped
  • 1 jalapeno, seeds and ribs removed
  • 3 Tbsp brown sugar
  • Juice of 1 lime
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • 1-2 tsp Sriracha (optional)

Chicken In Coconut Mango Verde Sauce Recipe

INSTRUCTIONS:

  1. Add all of the sauce ingredients to a blender or food processor and process until smooth; set aside.
  2. Heat oil in a large skillet over medium-high heat. Once hot, add chicken and cook until little pink is visible. Add the bell peppers and cook for 4-5 minutes.
  3. Pour the sauce into the skillet and bring to a soft simmer, cooking until the chicken is completely cooked and peppers are tender. Garnish with fresh cilantro and serve with rice, if desired.

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