Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mike's southwestern chicken thighs over rice. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
These southwestern chicken thighs could be served over rice, cauliflower rice or in a tortilla, or just straight up! With tomatoes, cumin, chili powder, sweet potatoes and chicken thighs, it simmers until the sweet potatoes are soft and the chicken thighs are fall-apart tender. I re-uploaded this video with my usual music.
Mike's Southwestern Chicken Thighs Over Rice is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Mike's Southwestern Chicken Thighs Over Rice is something that I’ve loved my entire life.
To begin with this particular recipe, we must first 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:
- Make ready ● For The Proteins
- Prepare 8 LG Bone In Chicken Thighs [excess fat trimmed]
- Prepare ● For The Vegetables [all rough chopped & divided]
- Get 1 LG Viadailia Onion
- Prepare 1/2 Cup Green Onions
- Prepare 1 Small Firm Tomato
- Take 1 Cup Fresh Cilantro Leaves
- Get 2 EX LG Jalapeno Peppers
- Make ready 2 Cups Pace Picante Hot Red Salsa
- Get 1 Green Bell Pepper [deseeded]
- Take 1 Red Bell Pepper [deseeded]
- Make ready 1 Orange Bell Pepper [deseeded]
- Prepare 1 Yellow Bell Pepper [deseeded]
- Get 2 tbsp Fine Minced Garlic
- Take ● For The Dried Seasonings [all divided]
- Get 1 tsp Crushed Mexican Oregano
- Make ready 1.5 tsp Ground Cumin
- Make ready 1 tbsp Chili Powder
- Take 1 tbsp Granulated Garlic Powder
- Make ready 1 tbsp Granulated Onion Powder
- Prepare 1 tbsp Fresh Ground Black Pepper
- Take 1 tbsp Course Sea Salt
- Prepare ● For The Additions & Garnishments
- Take as needed Lime Wedges
- Get as needed Red Salsa
- Take as needed Fresh Cilantro
- Take as needed Fresh Parsley
- Make ready as needed Firm Avacados
- Get as needed Streamed White Rice [with dried cilantro]
- Make ready 2 Dashes Chicken Broth
- Get 1.5 Cups Shredded Mexican 3 Cheese [divided]
Get the last version of Best Chicken Thighs Recipes from Food & Drink for Android. Spiced Chicken Thighs with Garlicky Rice. I used bone-in chicken breasts instead of thighs and cooked them on the grill. Chicken thighs bake on a bed of rice ideally seasoned with chicken bouillon, butter and onion.
Steps 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!
I heated the butter, buillion, water, onion, and minced garlic just until butter melts, then poured this over the rice. I didn't have italian seasonings so I used seasoned salt and rubbed into chicken thighs. Baked chicken thighs is a quick, easy recipe that is a wonderful weeknight meal your family will love served with rice and a salad for a complete meal. Baked chicken thighs and rice is a great dish for everyday or anytime you have family and friends over for a meal. You could make this recipe using.
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