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I was looking for something a little different than our usual go-to dinners and after perusing what we had on hand, this sweet, spicy dish was made. It was delicious and had just the right balance of bite along with the juicy mango to make it a hit!


1 tablespoon olive oil
1 1/2 pounds chicken, sliced into 1-inch strips
1 green bell pepper, chopped
1 can (13.5 oz) coconut milk
1 cup salsa
1 cup chopped mango
1 jalapeno, deseeded and deveined
3 to 5 Tablespoons brown sugar
2 Tablespoons lime juice
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt

In a large pan, heat oil over medium-high heat. Add chicken and brown for a few minutes, until no longer pink. Add peppers and cook for a few more minutes. In a blender, add remaining ingredients and blend until smooth (I’d start with 3 Tablespoons of brown sugar and up it to balance the spice if needed). Pour over the chicken and peppers and heat until chicken is cooked all the way through and sauce is hot. Serve over rice.


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