Recipe: Perfect Mike's Southwestern Chicken Thighs Over Rice

Mike's Southwestern Chicken Thighs Over Rice.

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

Mike's Southwestern Chicken Thighs Over Rice instructions

  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!.