Recipe of Any-night-of-the-week Mike's Southwestern Chicken Thighs Over Rice
Hey everyone, hope you are having an amazing day today. Today, we're going to make a distinctive dish, Simple Way to Prepare Speedy Mike's Southwestern Chicken Thighs Over Rice. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Mike's Southwestern Chicken Thighs Over Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's Southwestern Chicken Thighs Over Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mike's Southwestern Chicken Thighs Over Rice is 4 to 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mike's Southwestern Chicken Thighs Over Rice estimated approx 45 Minutes.
To begin with this recipe, we have to 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.
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. This fantastic dish was submitted by my 8 year old students. Excellent work and documentation kiddos! Delicious! Just flat out delicious!
Ingredients and spices that need to be Take to make Mike's Southwestern Chicken Thighs Over Rice:
- ● For The Proteins
- 8 LG Bone In Chicken Thighs [excess fat trimmed]
- ● For The Vegetables [all rough chopped & divided]
- 1 LG Viadailia Onion
- 1/2 Cup Green Onions
- 1 Small Firm Tomato
- 1 Cup Fresh Cilantro Leaves
- 2 EX LG Jalapeno Peppers
- 2 Cups Pace Picante Hot Red Salsa
- 1 Green Bell Pepper [deseeded]
- 1 Red Bell Pepper [deseeded]
- 1 Orange Bell Pepper [deseeded]
- 1 Yellow Bell Pepper [deseeded]
- 2 tbsp Fine Minced Garlic
- ● For The Dried Seasonings [all divided]
- 1 tsp Crushed Mexican Oregano
- 1.5 tsp Ground Cumin
- 1 tbsp Chili Powder
- 1 tbsp Granulated Garlic Powder
- 1 tbsp Granulated Onion Powder
- 1 tbsp Fresh Ground Black Pepper
- 1 tbsp Course Sea Salt
- ● For The Additions & Garnishments
- as needed Lime Wedges
- as needed Red Salsa
- as needed Fresh Cilantro
- as needed Fresh Parsley
- as needed Firm Avacados
- as needed Streamed White Rice [with dried cilantro]
- 2 Dashes Chicken Broth
- 1.5 Cups Shredded Mexican 3 Cheese [divided]
Instructions to make to make Mike's Southwestern Chicken Thighs Over Rice
- 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!
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