Coconut Chicken Thigh - Maple Leaf Healthcare & Hospitality

Yield

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

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.

Serve with brown rice and green side vegetables (not included in the nutritional analysis).

Garnish with bias-chopped green onions or finely chopped herbs.