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As you can see, you don’t need to eat junk food or foods that are bad for you to feel better! Try some of these suggestions instead.
We hope you got benefit from reading it, now let’s go back to mike's southwestern chicken thighs over rice recipe. You can have mike's southwestern chicken thighs over rice using 31 ingredients and 10 steps. Here is how you do that.
The ingredients needed to prepare Mike's Southwestern Chicken Thighs Over Rice:
- Provide ● For The Proteins
- Get 8 LG Bone In Chicken Thighs [excess fat trimmed]
- Get ● For The Vegetables [all rough chopped & divided]
- Use 1 LG Viadailia Onion
- Provide 1/2 Cup Green Onions
- Provide 1 Small Firm Tomato
- Use 1 Cup Fresh Cilantro Leaves
- You need 2 EX LG Jalapeno Peppers
- Take 2 Cups Pace Picante Hot Red Salsa
- You need 1 Green Bell Pepper [deseeded]
- Provide 1 Red Bell Pepper [deseeded]
- You need 1 Orange Bell Pepper [deseeded]
- Prepare 1 Yellow Bell Pepper [deseeded]
- Take 2 tbsp Fine Minced Garlic
- Get ● For The Dried Seasonings [all divided]
- Provide 1 tsp Crushed Mexican Oregano
- Use 1.5 tsp Ground Cumin
- Use 1 tbsp Chili Powder
- Provide 1 tbsp Granulated Garlic Powder
- Prepare 1 tbsp Granulated Onion Powder
- Use 1 tbsp Fresh Ground Black Pepper
- Provide 1 tbsp Course Sea Salt
- Use ● For The Additions & Garnishments
- Provide as needed Lime Wedges
- Take as needed Red Salsa
- Take as needed Fresh Cilantro
- Prepare as needed Fresh Parsley
- Prepare as needed Firm Avacados
- Prepare as needed Streamed White Rice [with dried cilantro]
- Provide 2 Dashes Chicken Broth
- Get 1.5 Cups Shredded Mexican 3 Cheese [divided]
Instructions 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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