Karibe Karibbean Mushroom Chicken

Tips

• Great served with a fresh mango and vegetable salad on the side!

Step 1

Heat the oven to 350°F.  Place the chicken into a nonmetallic bowl.  Pour the vinegar over the chicken.  Let stand for 10 minutes.  Remove the chicken from the vinegar and rinse with water.  Discard the vinegar.

Step 2

Place the chicken into a gallon-size resealable bag.  Add the jerk seasoning and the browning sauce.  Seal the bag and massage until the chicken is coated.  Add the green onions, yellow onion, garlic, chopped peppers, allspice, thyme, salt and black pepper.  Seal the bag and massage until combined.  Let stand for 15 minutes.

Step 3

Remove the chicken from the bag and reserve the vegetable mixture.  Heat 1 tablespoon oil in a 10-inch Karibe™ cast-iron skillet over high heat.  Add the chicken and cook for 6 minutes or until browned on both sides.  Remove the chicken from the skillet.

Step 4

Heat the remaining 1 tablespoon oil in the skillet.  Add the reserved vegetable mixture and cook for 3 minutes or until tender-crisp.  Stir in the soup and water and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet.  Return the chicken to the skillet.

Step 5

Bake for 20 minutes or until the chicken is cooked through.  Stir the soup mixture.  Serve with rice, topped with additional chopped green onion and thyme, if desired.