Caribbean Chicken with Mango Coconut Sauce

This dish is layered with sweet and savory flavors, thanks to the tropical trio of pumpkin pie spice, coconut milk and mangoes.

Makes 8 servings.

Prep Time: 15 minutes
Cook Time: 35 minutes

Nutritional Information

For 1 serving
Calories: 357
Sodium: 447mg
Fat: 21g
Carbohydrates: 17g
Cholesterol: 86mg
Fiber: 3g
Protein: 25g

Caribbean Chicken with Mango Coconut Sauce

Ingredients

1/4 cup flour

1 tablespoon McCormick® Gourmet Collection Paprika

1 tablespoon plus 1 teaspoon McCormick® Pumpkin Pie Spice, divided

1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt

1/4 teaspoon McCormick® Gourmet Collection Red Pepper, Crushed

8 bone-in chicken thighs, skin removed (about 3 pounds)

1 tablespoon vegetable oil

1 cup thinly sliced red onion

1 can (14 1/2 ounces) petite diced tomatoes, undrained

1 can (14 ounces) Thai Kitchen® Coconut Milk

2 cups frozen mango chunks, unthawed

Directions

1. Preheat oven to 350°F. Mix flour, paprika, 1 tablespoon of the pumpkin pie spice, sea salt and red pepper in shallow dish. Coat chicken evenly on both sides in flour mixture.

2. Heat oil in nonstick 5-quart saucepan or Dutch oven on medium-high heat. Add chicken; cook 3 minutes per side or until golden brown. Remove chicken. Drain excess fat from pan. Add red onion; cook and stir 2 minutes or until lightly browned. Stir in tomatoes, coconut milk, mango and remaining 1 teaspoon pumpkin spice. Bring to boil. Return chicken to pan. Cover.

3. Bake 20 to 25 minutes or until chicken is cooked through. Serve with cooked rice, if desired.

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