Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, mike's southwestern chicken thighs over rice. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Mike's Southwestern Chicken Thighs Over Rice is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Mike's Southwestern Chicken Thighs Over Rice is something that I have loved my whole life. They are fine and they look wonderful.
Enjoy Our Restaurant Quality Chicken Dinner Recipes While Staying At Home. Great recipe for Mike's Southwestern Chicken Thighs Over Rice. As usual, it's, "Free For All Friday." here in the O'Brien Shire for my culinary students. This means they can create any dishes they desire.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook mike's southwestern chicken thighs over rice using 31 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Mike's Southwestern Chicken Thighs Over Rice:
- Take ● For The Proteins
- Get 8 LG Bone In Chicken Thighs [excess fat trimmed]
- Take ● For The Vegetables [all rough chopped & divided]
- Prepare 1 LG Viadailia Onion
- Get 1⁄2 Cup Green Onions
- Get 1 Small Firm Tomato
- Prepare 1 Cup Fresh Cilantro Leaves
- Take 2 EX LG Jalapeno Peppers
- Take 2 Cups Pace Picante Hot Red Salsa
- Prepare 1 Green Bell Pepper [deseeded]
- Get 1 Red Bell Pepper [deseeded]
- Get 1 Orange Bell Pepper [deseeded]
- Get 1 Yellow Bell Pepper [deseeded]
- Prepare 2 tbsp Fine Minced Garlic
- Get ● For The Dried Seasonings [all divided]
- Make ready 1 tsp Crushed Mexican Oregano
- Get 1.5 tsp Ground Cumin
- Make ready 1 tbsp Chili Powder
- Get 1 tbsp Granulated Garlic Powder
- Take 1 tbsp Granulated Onion Powder
- Get 1 tbsp Fresh Ground Black Pepper
- Make ready 1 tbsp Course Sea Salt
- Get ● For The Additions & Garnishments
- Prepare as needed Lime Wedges
- Take as needed Red Salsa
- Take as needed Fresh Cilantro
- Get as needed Fresh Parsley
- Make ready as needed Firm Avacados
- Prepare as needed Streamed White Rice [with dried cilantro]
- Take 2 Dashes Chicken Broth
- Prepare 1.5 Cups Shredded Mexican 3 Cheese [divided]
Stir together, then stir in rice. When no excess liquid remains and rice is tender, turn off heat. In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides.
Instructions to make Mike's Southwestern Chicken Thighs Over Rice:
- Rough chop your vegetables and herbs.
- Pam spray a large oven safe pan. Smear half of your red salsa on the base of your pan. Sprinkle on half of your dried seasonings. Then, add half of your vegetables.
- Rinse your chicken, trim any unsightly fat and pat dry. Add to your pan fat side up. Spray chicken with Pam.
- Sprinkle on your other half of spices to chicken.
- Add large dollops of red salsa on top of your chicken.
- Sprinkle on half of your shredded cheese then top with your remaining vegetables. Add a couple dashes of chicken stock.
- Sprinkle with remaining cheese.
- Bake at 425° for 45 minutes wrapped up tight. Or, until they've reached an internal temperature of 180° to 185°. Check temp on your largest thigh.
- Serve with avacados, red salsa, lime wedges and white rice.
- Garish with cilantro and parsley. Enjoy!
In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Coat each chicken thigh in the seasoned salt, tapping any excess off. Add the rice, chicken broth, black beans, tomatoes, chili powder, paprika, and cumin.
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