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1/4 cup flour
1 tablespoon McCormick Paprika
1 tablespoon
plus 1 teaspoon McCormick Pumpkin Pie Spice, divided
1 teaspoon
McCormick Gourmet Collection Sicilian Sea Salt
1/4 teaspoon
McCormick Crushed Red Pepper
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
1. 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 in preheated
350°F oven 20 to 25 minutes or until chicken is cooked through. Serve
with cooked rice, if desired.
Nutrition Information per Serving: 357 Calories, Fat 21g, Protein 25g,
Carbohydrates 17g, Cholesterol 86mg, Sodium 447mg, Fiber 3g