How to Make Delicious Mike's Southwestern Chicken Thighs Over Rice

Mike's Southwestern Chicken Thighs Over Rice.

Mike's Southwestern Chicken Thighs Over Rice You can cook Mike's Southwestern Chicken Thighs Over Rice using 31 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Mike's Southwestern Chicken Thighs Over Rice

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

Mike's Southwestern Chicken Thighs Over Rice step by step

  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!.