Wednesday, April 21, 2021

Steps to Prepare Homemade Mike's Southwestern Chicken Thighs Over Rice

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Mike's Southwestern Chicken Thighs Over Rice

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We hope you got insight from reading it, now let's go back to mike's southwestern chicken thighs over rice recipe. To cook mike's southwestern chicken thighs over rice you only need 31 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to prepare Mike's Southwestern Chicken Thighs Over Rice:

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

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!.

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