Chicken in Coconut Mango Salsa Verde Sauce - The 4 S's

I came across this recipe while purusing Pinterest and it is featured on a great food blog called Carlsbad Cravings.

This looked like a great fusion of Thai and Mexican flavours and seemed to hit a variety of taste notes like sweet, sour and spicy. Best of all, you basically throw a bunch of ingrediants into a blender to make the sauce and fry the rest in a pan, combine and plate with your favourite grain.

So how did mine turn out?

Well I don't think that my version turned out as pretty as the dish pictured on Carlsbad Cravings and I did make a couple of adjustments. But overall, I LOVED this!

What I liked?
  • How easy this was to make. My version was even easier as I used pre-cooked chicken left over from this recipe
  • You don't have to chop an onion. I seriously hate doing this but was also concerned that the recipe didn't call for any onion. It wasn't needed and my eyes were thankful!
  • This dish is very Asian inspired but has a Mexican bite to it with the Salsa Verde, cumin, chili power and jalepeno. Very smart combination of flavours.
  • If you have picky eaters who aren't apt to try "exotic" meals, this dish would be a great intro. There's no curry and you can control the spice.
  • Mango + Coconut Milk = Dear God yes!
  • Low in fat and high in nutrients
  • Could change this recipe up by using shrimp or tofu

So many likes! What I didn't like?
  • I mention the 4 S's in the title..... This recipe hit 3 of them really well; spicy, sweet and sour. The one I felt was missing..... SALTY! So my solution was to add a few healthy dashes of soy sauce and fish sauce. Now this recipe completes the 4 S's and it hits more of the Asian taste notes that were getting lost in all of the Mexican-ness.
I hope you try this one out for yourselves and if you made any changes of your own to this recipe, comment below.

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Chicken in Coconut Mango Salsa Verde Sauce
My version of the fantastic recipe found the food blog, Carlsbad Cravings.
  • 1 Tbsp Coconut oil
  • 1 1/2 pounds Chicken breast (boneless, skinless)
  • 1 Red pepper (cut into 2 inch pieces)
  • 1 Green pepper (cut into 2 inch pieces)
  • 1 can Coconut milk
  • 1 cup Salsa Verde
  • 1 Jalapeno (seeded and minced)
  • 3 - 5 Tbsp Brown sugar
  • 2 Tbsp Lime juice
  • 1 Mango (roughly chopped)
  • 1 tsp Ground cumin
  • 1/2 tsp Chili powder
  • 1/2 tsp Paprika
  • to taste (start with 2 tsp) Soy sauce
  • to taste (start with 2 tsp) Sriracha
  • 2-4 dashes Fish sauce
- Add coconut milk, salsa verde, lime juice, mango, jalapeno, brown sugar, cumin, chili powder, paprika and Sriracha 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 add the soy and fish sauce to taste.- Cook just until chicken is completely cooked and sauce is heated through. Serve with rice, cous cous or quinoa.
Prep time: Cook time: Total time: Yield: 6-8

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