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

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, mike's southwestern chicken thighs over rice. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Mike's Southwestern Chicken Thighs Over Rice is something which I’ve loved my entire life. They’re fine and they look wonderful.

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 can achieve it.

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

Also used chicken thighs instead (seasoned these first as others suggested) and added an extra can of black beans because we love black beans. Served it with yellow rice and cilantro. Heat dressing in large skillet on medium-high heat. Sub chicken pieces instead of whole chicken breasts to make more of a chicken and rice tex-mex goulash.

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!

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. 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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