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

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

This Southwest Chicken is quick, easy to make, and LOADED with delicious flavors. Perfect for when you need a quick and easy dinner, this hearty meal is filled with tender chicken, southwest seasonings, black beans, corn, zesty green chiles, tangy cilantro and of course plenty of flavorful colby jack cheese! Great recipe but it does need some spicing up as other reviewers have noted. I added onion garlic more cumin chili powder and oregano. Also used chicken thighs instead (seasoned these first as others suggested) and added an extra can of black beans because we love black beans.

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