How to Cook Tasty Mexican chicken thighs

Mexican chicken thighs. It's an easy and delicious dinner! Chicken thighs are one of my favorite chicken parts to cook with. The Best Mexican Chicken Thighs Recipes on Yummly

The thighs may be eaten as a main dish accompanied by sides of tortillas, refried beans, tomato salsa and perhaps Mexican rice. Or consider them as fillings for warm corn tortillas. In a shallow bowl, combine the flour, seasoned salt, salt and pepper. You can have Mexican chicken thighs using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Mexican chicken thighs

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

Place milk in a separate shallow bowl. Coat chicken with flour mixture, then dip in milk and coat again with flour mixture. Mexican chicken and rice is a one-pot meal loaded with flavor. Marinated chicken thighs simmer together with healthy vegetables, black beans, and tender long grain rice.

Mexican chicken thighs step by step

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..

One Pot Mexican Chicken and Rice is so full of flavor and EASY! Plus the rice combines to make this deliciously soft, creamy and crispy texture that meant I was standing at the counter scooping up every last bit so it didn't get wasted in the sink. Mexican chicken is always going to be zesty and delish, but this recipe has a few tricks that really take it to the next level. A combination of lime and orange juice adds a spike of citrus, and blending all the spices into a thick sauce adds a tremendous layer of flavor. In addition to those, we have chicken adobado, where the chicken is coated with a delicious sauce made out of dried peppers, spices, and an acid agent (like vinegar, orange juice, or lime juice) and then baked.