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Mexican chicken thighs
Mexican chicken thighs

Before you jump to Mexican chicken thighs recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

Mostly, people have been taught to think that “comfort” foods are bad for the body and must be avoided. However, if your comfort food is candy or junk food this might be true. Other times, though, comfort foods can be totally nutritious and it’s good for you to eat them. There are some foods that basically can boost your moods when you consume them. If you feel a little bit down and in need of an emotional pick me up, try some of these.

Green tea is actually excellent for your mood. You just knew it had to be in here somewhere, right? Green tea is rich in a particular amino acid known as L-theanine. Research has discovered that this amino acid induces the production of brain waves. This helps focus your mental energy while simultaneously making the rest of your body more relaxed. You probably already knew how easy it is to get healthy when you consume green tea. Now you know that green tea can elevate your mood as well!

Now you know that junk food isn’t necessarily what you have to eat when you are wanting to help your moods get better. Try some of these suggestions instead.

We hope you got insight from reading it, now let’s go back to mexican chicken thighs recipe. You can have mexican chicken thighs using 14 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Mexican chicken thighs:
  1. Use 6 boneless chicken thighs
  2. Take 1 can whole kernel corn, drained
  3. Get 1/2 red cabbage, large shreds
  4. Get 1 medium onion, diced
  5. Take 1 can Rotel
  6. You need 3 Tbsp tomato paste
  7. Provide 1 tsp cumin
  8. Use 1 tsp garlic powder
  9. Provide 1 tsp paprika
  10. Use 2 tsp dried cilantro
  11. Use 2 tbsp butter
  12. You need Salt
  13. Get Pepper
  14. Provide 2 tbsp vegetable oil
Steps to make Mexican chicken thighs:
  1. Cut off any excess fat from chicken thighs. Cut into bite size pieces and put in bowl, season with salt, pepper and garlic. Toss to coat all pieces. Set aside.
  2. Prepare vegetables: - Small dice onion - Shred cabbage in large shreds - Drain corn
  3. Heat oil in large saucepan on medium high heat. Sautee chicken to color on both sides. Remove to plate and keep warm.
  4. Next add onions to pan and cook until transparent. Add in cabbage next and sautéed until soft. Add in corn, Rotel, tomato paste, cumin, paprika, cumin and cilantro. Stir to combine. Add chicken back to pot and toss together.
  5. Cover and reduce heat to medium low to finish cooking chicken, about 20 minutes.
  6. Remove lid and turn heat up to medium high and add butter to make sauce. Adjust salt & pepper. Serve over rice.

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