| | 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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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 8
|  | | Ingredients | | - | | 1/4 cup flour |
| - | | 1 tablespoon McCormick® Paprika |
| - | | 1 tablespoon McCormick® Pumpkin Pie Spice |
| - | | 1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt |
| - | | 1/4 teaspoon McCormick® 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 |
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| | Nutrition (per serving) | Calories: 357 Calories
Fat: 21 Grams
Protein: 25 Grams
Cholesterol: 86 Milligrams
Carbohydrates: 17 Grams
Sodium: 447 Milligrams
Fiber: 3 Grams
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