Easiest Way to Make Ultimate Mexican chicken thighs

Hello everybody, it is John, welcome to our recipe page. Today, we're going to prepare a distinctive dish, How to Make Any-night-of-the-week Mexican chicken thighs . It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mexican chicken thighs , starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mexican chicken thighs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mexican chicken thighs is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mexican chicken thighs estimated approx 45 mins.

To get started with this particular recipe, we have to prepare a few components. You can have Mexican chicken thighs using 14 ingredients and 6 steps. Here is how you can achieve that.

I used leftovers to make this dish.

Ingredients and spices that need to be Prepare to make Mexican chicken thighs :

1. 6 boneless chicken thighs
2. 1 can whole kernel corn, drained
3. 1/2 red cabbage, large shreds
4. 1 medium onion, diced
5. 1 can Rotel
6. 3 Tbsp tomato paste
7. 1 tsp cumin
8. 1 tsp garlic powder
9. 1 tsp paprika
10. 2 tsp dried cilantro
11. 2 tbsp butter
12. Salt
13. Pepper
14. 2 tbsp vegetable oil

Instructions to make to make Mexican chicken thighs

1. Cut off any excess fat from chicken thighs. Cut into bite size pieces and put in bowl, season with salt, pepper and garlic. Toss to coat all pieces. Set aside.
2. Prepare vegetables: Small dice onion Shred cabbage in large shreds Drain corn
3. Heat oil in large saucepan on medium high heat. Sautee chicken to color on both sides. Remove to plate and keep warm.
4. Next add onions to pan and cook until transparent. Add in cabbage next and sautéed until soft. Add in corn, Rotel, tomato paste, cumin, paprika, cumin and cilantro. Stir to combine. Add chicken back to pot and toss together.
5. Cover and reduce heat to medium low to finish cooking chicken, about 20 minutes.
6. Remove lid and turn heat up to medium high and add butter to make sauce. Adjust salt & pepper. Serve over rice.

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