Jamaican Chicken Thighs

Name: Jamaican Chicken Thighs
Total time: 140 s
Yield: 10
Ingredients: Oil vegetable -- 2 Tbsp; Chicken thighs boneless skinless -- 10 ea; Jerk seasoning -- 4 Tbsp; Onions medium dice -- 1 qt; Red peppers medium dice -- 3 cups; Garlic crushed -- 2 Tbsp; Habanero peppers minced -- 1 Tbsp; Minor’s® Classical Reductions Reduced Chicken Stock -- 2 cups; Libby’s® 100% Pure Pumpkin -- 2 cups; Pineapple medium dice -- 2 cups; Mango medium dice -- 2 cups; Cilantro fresh chopped -- 2 Tbsp

Preparation time
140 min
Difficulty Easy
Number of servings
10

Habanero peppers and exotic ingredients like jerk seasoning, pumpkin, pineapple, and mango heat up this tropical specialty.

Ingredients

Oil, vegetable -- 2 Tbsp
Chicken thighs, boneless, skinless -- 10 ea
Jerk seasoning -- 4 Tbsp
Onions, medium dice -- 1 qt
Red peppers, medium dice -- 3 cups
Garlic, crushed -- 2 Tbsp
Habanero peppers, minced -- 1 Tbsp
Minor’s® Classical Reductions Reduced Chicken Stock -- 2 cups
Libby’s® 100% Pure Pumpkin -- 2 cups
Pineapple, medium dice -- 2 cups
Mango, medium dice -- 2 cups
Cilantro, fresh, chopped -- 2 Tbsp

Preparation

1

Heat oil in a large ovenproof pot.
2

Season chicken with 2 Tbsp of the jerk seasoning, add to pan, and brown on both sides; remove.
3

Add onions, peppers, garlic, and habaneros and cook for 2–3 minutes.
4

Add Chicken Stock and Pumpkin, stir to combine.
5

Add pineapple, mango, and chicken thighs to pan, cover and bake in a 300°F oven for 2 hours, until chicken is tender.
6

Remove from oven and top with the cilantro.