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Caribbean Chicken with Mango Coconut Sauce

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Caribbean Chicken with Mango Coconut Sauce

Prep Time: 15 minutes

Cook Time: 15 minutes

Makes 8 servings.

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


  1/4 cup flour

  1 Tbs McCormick® Gourmet Collection Paprika

  1 Tbs McCormick® Pumpkin Pie Spice

  1 tsp McCormick® Gourmet Collection Sicilian Sea Salt

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

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

  1 Tbs 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

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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.

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.

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