Chicken in Coconut Mango Verde Sauce
picture and recipe from Carlsbad Cravings
1 tablespoon olive oil
1 1/2 pounds chicken breasts, cut into thin slices against the grain
1 orange bell pepper, sliced then chopped into 2" pieces
1 yellow bell pepper, sliced then chopped into 2" pieces
Coconut Mango Verde Sauce
1 13.5 oz can coconut milk
1 cup salsa verde
1 cup roughly chopped mango
4 tablespoons brown sugar
juice of one lime
1 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp salt
1. add all of the sauce ingredients to blender or food processor 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 meat pieces are no longer pink then add bell peppers and continue to cook for 2 minutes.
3. Stir in sauce and cook just until chicken is completely cooked and sauce is heated through. Taste and add additional brown sugar for sweeter, hot sauce for spicier, salt or lime for tangier. garnish with lime and cilantro.
4. serve over rice