Time: 55 min.
Complexity: easily
Servings: 4

Roast chicken thighs in the oven until crispy and serve with a spicy coconut sauce made with the chicken's juices and a salad of black beans, mango, onions, and cilantro. With minimal effort, you'll have a complete meal packed with a whole host of vibrant flavors.

Ingredients:

• Half a small red onion, thinly sliced
• 2 tbsp rice vinegar + extra for sauce
• 1.3 kg chicken thighs with skin and bones, trim off excess fat (6-8 pcs.)
• 1 can (425 g) canned black beans, rinsed
• 1 firm ripe mango, peeled and cut into 1cm pieces.
• 3 tbsp chopped fresh cilantro
• 0.5 tbsp. + 1 tbsp. l. coconut milk
• 2 teaspoons chopped chipotle peppers in adobo sauce

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, coconut milk, cilantro, chipotle peppers in adobo sauce, rice vinegar, black beans, mango

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Preparation:

Step 1
• Preheat oven to 230°C.
Step 2
• Place the onion in a bowl, cover with vinegar, and soak for 10 minutes. Sprinkle the chicken with 1 teaspoon of salt and a couple of grinds of black pepper. Place skin-side up in a large skillet and roast until the skin is golden brown and crispy and the chicken is cooked through, about 35 minutes.
Step 3
• Meanwhile, in a medium bowl, combine the beans, mango, and cilantro with the soaked onion and vinegar, 1 tablespoon coconut milk, and salt and black pepper to taste.
Step 4
• Transfer the chicken to 4 dinner plates. Carefully pour off any excess fat from the skillet and place it on the stovetop over medium heat (be careful, the handle will be very hot). Add the chipotle peppers, the remaining 1/2 cup coconut milk, and 1/2 cup water; bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the heat and simmer the sauce until it thickens slightly, about 3 minutes. Stir in a splash of vinegar and season with salt to taste.
Step 5
• Spoon the sauce over the chicken and serve with the black bean and mango salad.

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