Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, mike's southwestern chicken thighs over rice. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Free UK Delivery on Eligible Orders Food you never knew you wanted. From big brands to your local favourites, order the Chicken food you love on Deliveroo! These southwestern chicken thighs could be served over rice, cauliflower rice or in a tortilla, or just straight up! With tomatoes, cumin, chili powder, sweet potatoes and chicken thighs, it simmers until the sweet potatoes are soft and the chicken thighs are fall-apart tender.

Mike's Southwestern Chicken Thighs Over Rice is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Mike's Southwestern Chicken Thighs Over Rice is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook mike's southwestern chicken thighs over rice using 31 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Southwestern Chicken Thighs Over Rice:

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

Add your chicken thighs and massage until chicken is fully coated in sauce. Add the rice, chicken broth, black beans, tomatoes, chili powder, paprika, and cumin. Garnish with fresh parsley and sliced avocado if desired. I just tried the smothered chicken and gravy over rice,and served it with some cheddar buscuits,my hubby and daughter were in heaven,lol.

Steps 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!

Garnish with fresh parsley and sliced avocado if desired. I just tried the smothered chicken and gravy over rice,and served it with some cheddar buscuits,my hubby and daughter were in heaven,lol. I'm glad that you liked it! Loved this recipe, made it for the family the other day using some boneless chicken thighs and they loved. However, we remove the skin because otherwise the fat drips down into the rice as it cooks which makes it overly greasy.

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