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.

Serves: 8
15 mins Prep time 35 mins Cook time
15 mins Prep time
35 mins Cook time
  • 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

Nutrition information

(Amount per serving)

  • Calories: 357Cholesterol: 86mg
  • Sodium: 447mgProtein: 25g
  • Total Fat: 21gFiber: 3g
  • Carbohydrate: 17g

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