Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, mike's southwestern chicken thighs over rice. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Mike's Southwestern Chicken Thighs Over Rice is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Mike's Southwestern Chicken Thighs Over Rice is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook mike's southwestern chicken thighs over rice using 31 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Mike's Southwestern Chicken Thighs Over Rice:
- Prepare ● For The Proteins
- Get LG Bone In Chicken Thighs [excess fat trimmed]
- Make ready ● For The Vegetables [all rough chopped & divided]
- Take LG Viadailia Onion
- Get Green Onions
- Take Small Firm Tomato
- Prepare Fresh Cilantro Leaves
- Make ready EX LG Jalapeno Peppers
- Prepare Pace Picante Hot Red Salsa
- Get Green Bell Pepper [deseeded]
- Get Red Bell Pepper [deseeded]
- Prepare Orange Bell Pepper [deseeded]
- Prepare Yellow Bell Pepper [deseeded]
- Make ready Fine Minced Garlic
- Take ● For The Dried Seasonings [all divided]
- Get Crushed Mexican Oregano
- Take Ground Cumin
- Prepare Chili Powder
- Prepare Granulated Garlic Powder
- Make ready Granulated Onion Powder
- Get Fresh Ground Black Pepper
- Get Course Sea Salt
- Make ready ● For The Additions & Garnishments
- Make ready Lime Wedges
- Get Red Salsa
- Make ready Fresh Cilantro
- Prepare Fresh Parsley
- Make ready Firm Avacados
- Get Streamed White Rice [with dried cilantro]
- Make ready Chicken Broth
- Prepare 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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