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

Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Steps to Prepare Super Quick Homemade Mike's Southwestern Chicken Thighs Over Rice. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mike's Southwestern Chicken Thighs Over Rice, 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 Mike's Southwestern Chicken Thighs Over Rice 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 Mike's Southwestern Chicken Thighs Over Rice is 4 to 8 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 Mike's Southwestern Chicken Thighs Over Rice estimated approx 45 Minutes.

To begin with this recipe, we have to first prepare a few ingredients. You can have Mike's Southwestern Chicken Thighs Over Rice using 31 ingredients and 10 steps. Here is how you cook that.

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Ingredients and spices that need to be Prepare to make Mike's Southwestern Chicken Thighs Over Rice:

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

Instructions to make 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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