Easiest Way to Prepare Yummy Mikes Southwestern Chicken Thighs Over Rice

Without fail cooking ultimate Mike's Southwestern Chicken Thighs Over Rice easy, fast, practical. Add all ingredients in the Marinade section to a large Ziplock bag and massage well. Add your chicken thighs and massage until chicken is fully coated in sauce. Add tomatoes, black beans, chili powder, cumin, paprika, coriander, and chicken broth. Stir together, then stir in rice. When no excess liquid remains and rice is tender, turn off heat.

Add the rice, chicken broth, black beans, tomatoes, chili powder, paprika, and cumin.

Garnish with fresh parsley and sliced avocado if desired.

Coat each chicken thigh in the seasoned salt, tapping any excess off.

Good Evening every body, at this time you get present recipe Mike's Southwestern Chicken Thighs Over Rice with 31 ingredients and 10 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 31 ingredients and 10 stages of easy cooking Mike's Southwestern Chicken Thighs Over Rice.

Ingredients for Mike's Southwestern Chicken Thighs Over Rice

1. Prepare : ● For The Proteins.

2. Prepare 8 : LG Bone In Chicken Thighs [excess fat trimmed].

3. Prepare : ● For The Vegetables [all rough chopped & divided].

4. Needed 1 : LG Viadailia Onion.

5. Prepare 1/2 Cup : Green Onions.

6. Prepare 1 : Small Firm Tomato.

7. Prepare 1 Cup : Fresh Cilantro Leaves.

8. Prepare 2 : EX LG Jalapeno Peppers.

9. Prepare 2 Cups : Pace Picante Hot Red Salsa.

10. Needed 1 : Green Bell Pepper [deseeded].

11. Prepare 1 : Red Bell Pepper [deseeded].

12. Prepare 1 : Orange Bell Pepper [deseeded].

13. Needed 1 : Yellow Bell Pepper [deseeded].

14. Needed 2 tbsp : Fine Minced Garlic.

15. Prepare : ● For The Dried Seasonings [all divided].

16. Prepare 1 tsp : Crushed Mexican Oregano.

17. Prepare 1.5 tsp : Ground Cumin.

18. Needed 1 tbsp : Chili Powder.

19. Prepare 1 tbsp : Granulated Garlic Powder.

20. Prepare 1 tbsp : Granulated Onion Powder.

21. Prepare 1 tbsp : Fresh Ground Black Pepper.

22. Needed 1 tbsp : Course Sea Salt.

23. Prepare : ● For The Additions & Garnishments.

24. Needed as needed : Lime Wedges.

25. Needed as needed : Red Salsa.

26. Needed as needed : Fresh Cilantro.

27. Needed as needed : Fresh Parsley.

28. Needed as needed : Firm Avacados.

29. Needed as needed : Streamed White Rice [with dried cilantro].

30. Prepare 2 Dashes : Chicken Broth.

31. Prepare 1.5 Cups : Shredded Mexican 3 Cheese [divided].

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.

Saute, poblano and red pepper until just soft.

If all ingredients Mike's Southwestern Chicken Thighs Over Rice it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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!.

Add beans, corn and tomatoes,chicken broth and spices.

Transfer to serving platter;sprinkle with parsley.

My favorite chicken was Southern Smothered Chicken.

My mom made the best smothered chicken when I was younger ( I have her beat now :-p ).

My mom would smothered the chicken with lots of gravy and onions, and she would cook the chicken until it fell of the bone, then she would serve the chicken over rice.

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