Caribbean Chicken with Mango Coconut Sauce

Caribbean Chicken with Mango Coconut Sauce

Prep Time

15 minutes

Cook Time

35 minutes

Serves

8 people

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

Recipe courtesy of McCormick

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

Preparation

  • 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.

More

20 Sep 22

If you haven’t had pumpkin soup, you are missing a delightful dining experience. This savory soup is ideal for one of those first (…)

28 Aug 22

Ken Oringer and Jamie Bissonette of Little Donkey in Cambridge, Massachusetts, add miso to their addictive banana bread to give it a (…)

More TFC