Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, mike's southwestern chicken thighs over rice. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Mike's Southwestern Chicken Thighs Over Rice is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Mike's Southwestern Chicken Thighs Over Rice is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular 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 it.

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

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