"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

CHICKEN IN COCONUT MANGO VERDE SAUCE Recipe

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This recipe for CHICKEN IN COCONUT MANGO VERDE SAUCE, by , is from MORE OF PENNY'S PICKS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pinterest

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon olive oil
1 1/2 pounds chicken breasts, cut into 1/8" slices against the grain
1 red bell pepper, sliced and then chopped into 2" pieces
1 green bell pepper, sliced and then chopped into 2" pieces

Sauce:
1 can (13 1/2 ounces) coconut milk
1 cup salsa
1 cup roughly chopped mango
1 jalapeno, seeded, deveined
3 to 5 tablespoons brown sugar
2 tablespoons lime juice
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt

Directions:
Directions:
Add all of the Coconut Mango Verde Sauce ingredients 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 sauce, and cook just until chicken is completely cooked and sauce is heated through.

 

 

 

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