Mike's Southwestern Chicken Thighs Over Rice
Mike's Southwestern Chicken Thighs Over Rice

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, mike's southwestern chicken thighs over rice. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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.

Mike's Southwestern Chicken Thighs Over Rice is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Mike's Southwestern Chicken Thighs Over Rice is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have mike's southwestern chicken thighs over rice using 31 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Mike's Southwestern Chicken Thighs Over Rice:
  1. Get ● For The Proteins
  2. Prepare 8 LG Bone In Chicken Thighs [excess fat trimmed]
  3. Prepare ● For The Vegetables [all rough chopped & divided]
  4. Get 1 LG Viadailia Onion
  5. Get 1/2 Cup Green Onions
  6. Take 1 Small Firm Tomato
  7. Make ready 1 Cup Fresh Cilantro Leaves
  8. Take 2 EX LG Jalapeno Peppers
  9. Make ready 2 Cups Pace Picante Hot Red Salsa
  10. Prepare 1 Green Bell Pepper [deseeded]
  11. Take 1 Red Bell Pepper [deseeded]
  12. Get 1 Orange Bell Pepper [deseeded]
  13. Prepare 1 Yellow Bell Pepper [deseeded]
  14. Take 2 tbsp Fine Minced Garlic
  15. Make ready ● For The Dried Seasonings [all divided]
  16. Take 1 tsp Crushed Mexican Oregano
  17. Get 1.5 tsp Ground Cumin
  18. Get 1 tbsp Chili Powder
  19. Get 1 tbsp Granulated Garlic Powder
  20. Get 1 tbsp Granulated Onion Powder
  21. Prepare 1 tbsp Fresh Ground Black Pepper
  22. Take 1 tbsp Course Sea Salt
  23. Take ● For The Additions & Garnishments
  24. Make ready as needed Lime Wedges
  25. Get as needed Red Salsa
  26. Take as needed Fresh Cilantro
  27. Get as needed Fresh Parsley
  28. Prepare as needed Firm Avacados
  29. Take as needed Streamed White Rice [with dried cilantro]
  30. Prepare 2 Dashes Chicken Broth
  31. Prepare 1.5 Cups Shredded Mexican 3 Cheese [divided]

Sub chicken pieces instead of whole chicken breasts to make more of a chicken and rice tex-mex goulash. See my Southwest Chicken and Rice Skillet. How about some carrots, celery or peas. Just increase your broth to two cups and go a little heavier with the chili powder and cumin to make up for the.

Instructions to make Mike's Southwestern Chicken Thighs Over Rice:
  1. Rough chop your vegetables and herbs.
  2. 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.
  3. Rinse your chicken, trim any unsightly fat and pat dry. Add to your pan fat side up. Spray chicken with Pam.
  4. Sprinkle on your other half of spices to chicken.
  5. Add large dollops of red salsa on top of your chicken.
  6. Sprinkle on half of your shredded cheese then top with your remaining vegetables. Add a couple dashes of chicken stock.
  7. Sprinkle with remaining cheese.
  8. 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.
  9. Serve with avacados, red salsa, lime wedges and white rice.
  10. Garish with cilantro and parsley. Enjoy!

In a small bowl, combine the garlic powder, chili powder, salt and paprika. Rub over both sides of chicken. In a large skillet coated with cooking spray, brown chicken on both sides; drizzle with lime juice. This One Pan Southwestern Chicken and Rice recipe had just about every cooking method in it. Which is a great way to test out your cookware.

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