Top roasted chicken thighs with a spicy coconut pan sauce and serve them with black beans tossed with mango, onion and cilantro.
| Level: | Easy |
| Total: | 55 min |
| Active: | 20 min |
| Yield: | 4 |
Ingredients
- 1/2 small red onion, thinly sliced
- 2 tablespoons rice vinegar, plus more, for the sauce
- 3 pounds bone-in skin-on chicken thighs, trimmed of excess fat (6 to 8 thighs)
- Kosher salt and freshly ground black pepper
- One 15-ounce can black beans, rinsed and drained
- 1 firm ripe mango, peeled and cut into 1/2-inch pieces
- 3 tablespoons chopped fresh cilantro
- 1/2 cup plus 1 tablespoon coconut milk
- 2 teaspoons chopped chipotle chiles in adobo
Instructions
- Preheat the oven to 450 degrees F.
- Put the onions in a bowl with the vinegar and soak 10 minutes.
- Sprinkle the chicken with 1 teaspoon salt and a few grinds of pepper. Place skin-side up in a large ovensafe skillet and roast until the skin is golden brown and crispy and the chicken is cooked through, about 35 minutes.
- Meanwhile, toss the beans, mango and cilantro with the soaked onions and vinegar, 1 tablespoon of the coconut milk and salt and pepper to taste in a medium bowl.
- Transfer the chicken to 4 dinner plates. Carefully pour out the excess fat from the skillet and place on the stovetop over medium-high heat (use caution; the handle will be extremely hot). Add the chipotle chiles, remaining 1/2 cup coconut milk and 1/2 cup water; bring to a boil, scraping the browned bits from the pan. Reduce the heat and simmer until the sauce is slightly thickened, about 3 minutes. Add a splash of vinegar and season with salt.
- Spoon the sauce over the chicken and serve with the black bean-mango salad on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 966 |
| Total Fat | 64 g |
| Saturated Fat | 22 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 9 g |
| Sugar | 12 g |
| Protein | 64 g |
| Cholesterol | 331 mg |
| Sodium | 1349 mg |
Reviews
This was fabulous! We added a little extra vinegar and an extra mango to the salsa. Pan sauce was phenomenal and the chicken came out perfectly with a nice crispy top. Definitely making again!
The mango salsa was bland even when we added more coconut milk. And we added lime juice. I believe we should have used seasoned rice wine vinegar to kick up the flavor. The sauce was very thin, should have used half the amount of water and maybe a little cornstarch. Kinda of doubt I’ll make it again unless I make some major changes.
Wow…really easy and super tasty!