Recommendation to Serving Extraordinary Mike's Southwestern Chicken Thighs Over Rice
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To cook an extraordinary Mike's Southwestern Chicken Thighs Over Rice, here are the materials needed:
- Provide of ● For The Proteins.
- Prepare 8 of LG Bone In Chicken Thighs [excess fat trimmed].
- You need of ● For The Vegetables [all rough chopped & divided].
- You need 1 of LG Viadailia Onion.
- Provide 1/2 Cup of Green Onions.
- Provide 1 of Small Firm Tomato.
- Use 1 Cup of Fresh Cilantro Leaves.
- Use 2 of EX LG Jalapeno Peppers.
- Provide 2 Cups of Pace Picante Hot Red Salsa.
- You need 1 of Green Bell Pepper [deseeded].
- Get 1 of Red Bell Pepper [deseeded].
- Provide 1 of Orange Bell Pepper [deseeded].
- Use 1 of Yellow Bell Pepper [deseeded].
- Get 2 tbsp of Fine Minced Garlic.
- Use of ● For The Dried Seasonings [all divided].
- Take 1 tsp of Crushed Mexican Oregano.
- Prepare 1.5 tsp of Ground Cumin.
- Get 1 tbsp of Chili Powder.
- Get 1 tbsp of Granulated Garlic Powder.
- Take 1 tbsp of Granulated Onion Powder.
- Provide 1 tbsp of Fresh Ground Black Pepper.
- Use 1 tbsp of Course Sea Salt.
- Take of ● For The Additions & Garnishments.
- Get as needed of Lime Wedges.
- Get as needed of Red Salsa.
- Get as needed of Fresh Cilantro.
- Take as needed of Fresh Parsley.
- Get as needed of Firm Avacados.
- Take as needed of Streamed White Rice [with dried cilantro].
- You need 2 Dashes of Chicken Broth.
- Use 1.5 Cups of Shredded Mexican 3 Cheese [divided].
After preparing the ingridients, next you are good to cook your tasty Mike's Southwestern Chicken Thighs Over Rice by following the instructions on this section:
- 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 also like eating this with tortilla Sprinkle the chili powder, garlic powder, onion powder, cumin and salt partly over the chicken and. Stuffed Chicken Thighs with Rice is crispy on the outside, filled with irresistible flavor on the inside. I love using chicken thighs because their dark meat is guaranteed to add a ton of flavor to any dish. If you are a bit short on time, try making my recipe for Instant Pot Chicken Thighs instead. Bone-in, skin-on chicken thighs start out in a skillet over medium heat so the fat slowly renders as the skin crisps up.
Recipe : Mike's Southwestern Chicken Thighs Over Rice
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