Mike's Southwestern Chicken Thighs Over Rice

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mike's southwestern chicken thighs over rice. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Enjoy Our Restaurant Quality Chicken Dinner Recipes While Staying At Home. 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 foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Mike's Southwestern Chicken Thighs Over Rice is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. 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. Take 1⁄2 Cup Green Onions
  6. Make ready 1 Small Firm Tomato
  7. Make ready 1 Cup Fresh Cilantro Leaves
  8. Make ready 2 EX LG Jalapeno Peppers
  9. Prepare 2 Cups Pace Picante Hot Red Salsa
  10. Take 1 Green Bell Pepper [deseeded]
  11. Take 1 Red Bell Pepper [deseeded]
  12. Get 1 Orange Bell Pepper [deseeded]
  13. Get 1 Yellow Bell Pepper [deseeded]
  14. Get 2 tbsp Fine Minced Garlic
  15. Take ● For The Dried Seasonings [all divided]
  16. Take 1 tsp Crushed Mexican Oregano
  17. Get 1.5 tsp Ground Cumin
  18. Make ready 1 tbsp Chili Powder
  19. Get 1 tbsp Granulated Garlic Powder
  20. Make ready 1 tbsp Granulated Onion Powder
  21. Make ready 1 tbsp Fresh Ground Black Pepper
  22. Take 1 tbsp Course Sea Salt
  23. Get ● For The Additions & Garnishments
  24. Get as needed Lime Wedges
  25. Get as needed Red Salsa
  26. Get as needed Fresh Cilantro
  27. Prepare as needed Fresh Parsley
  28. Get as needed Firm Avacados
  29. Get as needed Streamed White Rice [with dried cilantro]
  30. Get 2 Dashes Chicken Broth
  31. Make ready 1.5 Cups Shredded Mexican 3 Cheese [divided]

Stir together, then stir in rice. When no excess liquid remains and rice is tender, turn off heat. In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides.

Steps 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 large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Coat each chicken thigh in the seasoned salt, tapping any excess off. Add the rice, chicken broth, black beans, tomatoes, chili powder, paprika, and cumin.

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