Caribbean Chicken With Mango Coconut Sauce

• 1/4 cup flour
• 1 tablespoon paprika McCormick GourmetTM Organic
• 1 tablespoon McCormick Pumpkin Pie Spice plus 1 teaspoon
• 1 teaspoon sea salt McCormick GourmetTM Sicilian
• 1/4 teaspoon red pepper McCormick GourmetTM Organic, Crushed
• 8 bone in chicken thighs skin removed, about 3 pounds
• 1 tablespoon vegetable oil
• 1 cup red onion thinly sliced
• 14 1/2 ounces petite diced tomatoes undrained
• 13 2/3 ounces Thai Kitchen Coconut Milk
• 2 cups frozen mango chunks, unthawed

1. Preheat oven to 350u0b0F. 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

flour, paprika, pie spice, salt, red pepper, chicken, vegetable oil, red onion, tomatoes, kitchen coconut milk, mango

Taken from www.yummly.com/recipe/Caribbean-Chicken-with-Mango-Coconut-Sauce-2684568 (may not work)