Mike's Southwestern Chicken Thighs Over Rice
Mike's Southwestern Chicken Thighs Over Rice

Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, mike's southwestern chicken thighs over rice. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Mike's Southwestern Chicken Thighs Over Rice is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Mike's Southwestern Chicken Thighs Over Rice is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook mike's southwestern chicken thighs over rice using 31 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Mike's Southwestern Chicken Thighs Over Rice:
  1. Take ● For The Proteins
  2. Prepare 8 LG Bone In Chicken Thighs [excess fat trimmed]
  3. Get ● For The Vegetables [all rough chopped & divided]
  4. Take 1 LG Viadailia Onion
  5. Take 1/2 Cup Green Onions
  6. Make ready 1 Small Firm Tomato
  7. Prepare 1 Cup Fresh Cilantro Leaves
  8. Make ready 2 EX LG Jalapeno Peppers
  9. Make ready 2 Cups Pace Picante Hot Red Salsa
  10. Get 1 Green Bell Pepper [deseeded]
  11. Take 1 Red Bell Pepper [deseeded]
  12. Make ready 1 Orange Bell Pepper [deseeded]
  13. Take 1 Yellow Bell Pepper [deseeded]
  14. Take 2 tbsp Fine Minced Garlic
  15. Prepare ● For The Dried Seasonings [all divided]
  16. Make ready 1 tsp Crushed Mexican Oregano
  17. Make ready 1.5 tsp Ground Cumin
  18. Make ready 1 tbsp Chili Powder
  19. Take 1 tbsp Granulated Garlic Powder
  20. Get 1 tbsp Granulated Onion Powder
  21. Prepare 1 tbsp Fresh Ground Black Pepper
  22. Take 1 tbsp Course Sea Salt
  23. Take ● For The Additions & Garnishments
  24. Prepare as needed Lime Wedges
  25. Get as needed Red Salsa
  26. Get as needed Fresh Cilantro
  27. Get as needed Fresh Parsley
  28. Take as needed Firm Avacados
  29. Prepare as needed Streamed White Rice [with dried cilantro]
  30. Get 2 Dashes Chicken Broth
  31. Make ready 1.5 Cups Shredded Mexican 3 Cheese [divided]
Instructions to make 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!

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