Dinner for 6

Chicken Mango Verde

Name: Chicken Mango Verde
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 1/2 lb chicken breasts; 1 red bell pepper; 1 green bell pepper; 1 cans (13 1/2 oz) coconut milk; 1 cup mild salsa verde; 1 cup roughly chopped mango; 1 jalapeno; 4 tbsp brown sugar; 2 tbsp lime juice; 1 tsp ground cumin; 1/2 tsp chili powder; 1/2 tsp smoked paprika; 1/2 tsp salt; sriracha/asian hot chili sauce to taste (optional); chopped cilantro

$9.10for 430 minServes 6

Chicken and peppers simmer with coconut milk, salsa verde, and mango for a sweet, tangy skillet meal.

Photo: carlsbadcravings.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Chicken breast, 1.5 lb$3.49/lb typical	1.5 lb	$5.24Typical price
	Bell peppers, 0.75 lb$2.49/lb typical	0.75 lb	$1.87Typical price
	Coconut milk, 14 oz$0.14/oz typical	14 oz	$1.89Typical price
	Alfredo, 8.5 oz$0.18/oz typical	8.5 oz	$1.53Typical price
	Pineapple and mango, 0.25$3.49 each typical	0.25	$1.20Typical price
	Poblano and other fresh chiles, 1$0.60 each typical	1	$0.60Typical price
	Juice, 1 oz$0.04/oz typical	1 oz	$0.04Typical price
	Fresh herbs (cilantro, 0.25$1.49 each typical	0.25	$0.37Typical price
Total for the servings shown		$13.66

Swaps

Swap chicken breast for chicken thighsabout $1.20/lb less at typical prices

Pantry staples you likely have

Olive and cooking oilSyrups, molasses, powdered sugarDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)Asian sauces and pastes

Not included in the cost.

30 minstart to table
Easydifficulty
6servings as written
$$typical cost tier

Mexican Dairy-free Budget Family Dinners

Typical price

$2.28 per serving$9.10 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 tbsp olive oil
1 1/2 lb chicken breasts
1 red bell pepper
1 green bell pepper
1 cans (13 1/2 oz) coconut milk
1 cup mild salsa verde
1 cup roughly chopped mango
1 jalapeno
4 tbsp brown sugar
2 tbsp lime juice
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp salt
sriracha/asian hot chili sauce to taste (optional)
chopped cilantro

Steps

Cut the chicken and bell peppers into bite-size pieces, and chop the mango and jalapeno.
Heat the olive oil in a large skillet over medium-high heat and cook the chicken for 6 minutes.
Add both bell peppers and cook for 4 minutes, stirring occasionally.
Stir in the coconut milk, salsa verde, mango, jalapeno, brown sugar, lime juice, cumin, chili powder, smoked paprika, salt, and optional hot sauce.
Simmer uncovered for 10 to 12 minutes, until the chicken reaches 165 F and the sauce thickens.
Stir in the chopped cilantro before serving.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.