Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, mexican chicken thighs. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Mexican chicken thighs is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Mexican chicken thighs is something which I’ve loved my whole life. They’re fine and they look wonderful.
It's an easy and delicious dinner! Chicken thighs are one of my favorite chicken parts to cook with. Chicken thighs are a juicier, less expensive alternative to boneless, skinless chicken breasts.
To get started with this particular recipe, we must first prepare a few ingredients. You can have mexican chicken thighs using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mexican chicken thighs:
- Get 6 boneless chicken thighs
- Make ready 1 can whole kernel corn, drained
- Take 1/2 red cabbage, large shreds
- Take 1 medium onion, diced
- Get 1 can Rotel
- Get 3 Tbsp tomato paste
- Prepare 1 tsp cumin
- Get 1 tsp garlic powder
- Prepare 1 tsp paprika
- Get 2 tsp dried cilantro
- Prepare 2 tbsp butter
- Prepare Salt
- Take Pepper
- Make ready 2 tbsp vegetable oil
Be the first to review this recipe. This has been a favorite with my family for years. It's so easy to make, just pour the sauce over the chicken and bake! You can use boneless or bone-in chicken thighs.
Steps to make Mexican chicken thighs:
- 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.
- Prepare vegetables: - Small dice onion - Shred cabbage in large shreds - Drain corn
- Heat oil in large saucepan on medium high heat. Sautee chicken to color on both sides. Remove to plate and keep warm.
- 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.
- Cover and reduce heat to medium low to finish cooking chicken, about 20 minutes.
- Remove lid and turn heat up to medium high and add butter to make sauce. Adjust salt & pepper. Serve over rice.
Serve with my Simple Spanish Rice and a crisp green salad for a quick and satisfying meal. 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. Use with chicken breasts, chicken thighs, drumsticks and any cut of chicken you have. Liven up your dinner tonight with this delicious Mexican chicken marinade recipe! Much ado about white meat — chicken thighs are where all the flavor lies, not to mention that dark meat is more affordable too.
So that’s going to wrap it up with this exceptional food mexican chicken thighs recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
