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

Before you jump to Mike's Southwestern Chicken Thighs Over Rice recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Dollars.

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We hope you got benefit from reading it, now let’s go back to mike's southwestern chicken thighs over rice recipe. To make mike's southwestern chicken thighs over rice you need 31 ingredients and 10 steps. Here is how you do it.

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

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