Featured Maple Leaf Product: JMS Chicken Thighs (55344)
Coconut Chicken Thigh
Recipe Information
Yield
25
Portion Size
197 grams (6.9 oz)
Ingredients
| Metric | Imperial | |
|---|---|---|
| JMS Chicken Thighs (avg wt. 105 g) | 25 each | 25 each |
| Campbell's Condensed Cream of Chicken Soup | 1.4 L | 5.9 cups |
| Coconut Milk | 500 mL | 2.1 cups |
| Green Peppers, Fresh, strips | 250 mL | 1.1 cups |
| Red Peppers, Fresh, strips | 250 mL | 1.1 cups |
| Red Onions, Fresh, diced | 150 mL | 5.2 fl oz |
| Salt | 10 mL | 2 tsp |
| Black Pepper, ground | 5 mL | 1 tsp |
Method
- In a bowl, combine the thawed chicken thighs, salt and pepper. Toss to coat and place thighs on a parchment-line baking sheet. Bake chicken in a pre-heated 350 F convection oven and cook chicken to an internal temperature of 165 F (74 C).
- In a large pan, make the sauce by adding the condensed cream of chicken soup, coconut milk, green peppers, red peppers and red onions. Place cooked chicken into pans with sauce and combine.
- Cover pan (s) with foil and bake in a 350 F oven for 35 minutes.
Suggested Accompaniments
<p> Serve with brown rice and green side vegetables (not included in the nutritional analysis).</p>Garnish with bias-chopped green onions or finely chopped herbs.
Nutritional Information
per 197 grams (6.9 oz)
| Nutrient | Quantity |
|---|---|
| Calories (46.8% from fat) | 218 kcal |
| Fat | 11 g |
| Saturated Fat | 4.15 g |
| Trans Fat | 0 g |
| Cholesterol | 103 mg |
| Sodium | 695 mg |
| Carbohydrates | 6.2 g |
| Dietary Fiber | 0.8 g |
| Sugars | 1.9 g |
| Protein | 22 g |
| Vitamin A | 17 RE |
| Vitamin C | 13 mg |
| Calcium | 19 mg |
| Iron | 0.93mg |
| Potassium | 285 mg |
| Phosphorous | 198 mg |