Chicken With Coconut-Mango Sauce Recipe

5 from 1 vote

If you're craving something tangy, this spicy-sweet chicken serves as a satiating main course without too much heat.

Course Side Dish

Cuisine American

Keyword chicken, coconut, mango

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 567kcal

Cost 8

Add the salsa verde, mango, coconut milk, jalapeño, lime juice, cumin, chili powder, and smoked paprika to a blender; season with salt and pepper to taste.
1 cup mango, 1 cup mild salsa verde, 1 cup full-fat coconut milk, 1 jalapeño, Juice of 1 lime, 1 tsp. ground cumin, 1 tsp. chili powder, ½ tsp. smoked paprika, Sea salt and freshly ground black pepper
Pulse until you get a smooth sauce; add more coconut milk if you want a creamier texture.
Heat the coconut oil in a skillet over medium-high heat.
Add the chicken and cook until browned, 5 to 6 minutes.
2 lbs. chicken breasts
Add the bell pepper and cook 3 to 4 minutes until softened.
2 bell peppers
Pour in the coconut-mango sauce and bring to a gentle simmer.
1 tbsp. coconut oil
Cook until chicken is cooked through and season with salt and pepper to taste.
Serve topped with fresh cilantro.
Fresh cilantro