30 minutes
A tropical twist on chicken thighs, featuring the sweetness of mango, the richness of rum, and the crunch of cashews.
Light brown sugar
teaspoons
Black Pepper, ground
teaspoons
Cayenne, ground
pinches
tablespoons
Salted Cashews
cups
teaspoons
Boneless, Skinless Chicken Thighs, cut into two-inch chunks
0 chunks
Scallions, finely chopped
cups
Cilantro Stems, chopped
tablespoons
Garlic, finely chopped
cloves
Dark Rum
tablespoons
Mango, diced into quarter-inch cubes
0 large
teaspoons
Cilantro Leaves, chopped
cups
1. Toast Cashews with Spices
Mix together the light brown sugar, black pepper, and cayenne. Heat a tablespoon of olive oil in a skillet over medium heat. Add the spice mixture and the salted cashews. Toast for 2-3 minutes until golden, stirring frequently. Remove cashews and set aside.
2. Cook Chicken with Aromatics
Wipe the skillet with a paper towel. Season chicken chunks with kosher salt and remaining black pepper. Heat the remaining olive oil in the skillet and sauté the scallions and cilantro stems until fragrant. Add the garlic and seasoned chicken. Cook for 12 minutes or until golden brown and cooked through.
3. Deglaze with Rum
Pour in the dark rum to deglaze the skillet, simmering for about a minute to let the alcohol evaporate and to lift the browned bits from the pan.
4. Combine and Finish
Remove the skillet from the heat. Add the toasted cashews, diced mango, cider vinegar, and chopped cilantro leaves. Gently stir to combine, letting the residual heat warm the mango and meld the flavors. Serve immediately.
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