Ingredientes para Caribbean Baked Chicken Thighs
- Chicken Thighs
- 2 ripe bananas
- 1/2 cup coconut cream
- 1 tablespoon chili powder
- Limes
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- Vegetable Oil
- 1/2 medium onion, chopped
- Green Pepper
- Dark Rum
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Cómo preparar Caribbean Baked Chicken Thighs
- Preheat oven to 350°F (175°C).
- Trim any loose skin from 6 bone-in, skin-on chicken thighs.
- In a medium bowl, mash 2 ripe bananas with a fork. Stir in 1/2 cup coconut cream, 1 tablespoon chili powder, 2 tablespoons lime juice, zest of 1 lime, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Heat 1 tablespoon olive oil in a large frying pan over medium heat. Add 1/2 medium onion, chopped, and 1/2 green bell pepper, chopped, and sauté until softened, about 5 minutes.
- Add the chicken thighs, skin-side down, to the pan and fry until golden brown, about 5-7 minutes per side.
- Transfer the chicken and vegetables to a baking dish.
- Add 2 tablespoons dark rum to the frying pan and stir to deglaze, scraping up any browned bits from the bottom of the pan.
- Pour the rum mixture over the chicken and vegetables in the baking dish.
- Pour the banana and coconut sauce over the chicken.
- Cover the baking dish with foil and bake for 75 minutes.
- Remove the foil and bake for an additional 30 minutes, or until the chicken is cooked through and the juices run clear.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
61g
Fat
97g
Carbs
10g
