Best 2 Mexican Chicken Thighs And Rice Recipes
**Mexican Chicken Thighs and Rice: A Flavorful Fiesta for Your Taste Buds**
Get ready to embark on a culinary journey to Mexico with this delectable dish of Mexican Chicken Thighs and Rice. This hearty and flavorful meal combines tender, juicy chicken thighs marinated in a vibrant blend of Mexican spices, roasted to perfection, and served over a bed of fluffy, aromatic rice. The chicken is seasoned with a tantalizing combination of chili powder, cumin, paprika, garlic, and oregano, creating a symphony of flavors that dances on your palate. Accompanying the chicken and rice is a medley of fresh and zesty ingredients, such as crisp bell peppers, juicy tomatoes, and sweet corn, adding a delightful crunch and pop of color to each bite. This dish is more than just a meal; it's an explosion of flavors and textures that will transport you to the vibrant streets of Mexico, leaving you craving for more.
**Recipes Included:**
- **Mexican Chicken Thighs:** Discover the art of creating succulent and flavorful chicken thighs, marinated in a captivating blend of Mexican spices, and roasted to perfection, resulting in juicy meat that falls off the bone.
- **Mexican Rice:** Learn the secrets of preparing fluffy and aromatic Mexican rice, infused with the captivating flavors of sautéed vegetables, a rich tomato sauce, and a hint of Mexican spices, creating a delightful side dish that complements the chicken thighs perfectly.
- **Pico de Gallo:** Enhance your meal with the vibrant and refreshing flavors of Pico de Gallo, a classic Mexican salsa made from diced tomatoes, onions, cilantro, and jalapeños, bringing a zesty kick to each bite.
- **Guacamole:** Indulge in the creamy and delectable goodness of homemade guacamole, prepared with ripe avocados, fresh lime juice, cilantro, and a touch of heat from jalapeños, serving as a perfect complement to the chicken and rice.
- **Mexican Slaw:** Create a refreshing and tangy side dish with Mexican Slaw, a vibrant combination of shredded cabbage, carrots, and red onions, tossed in a zesty dressing of mayonnaise, lime juice, and Mexican spices, adding a delightful crunch and acidity to the meal.
MEXICAN CHICKEN AND RICE
On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.-Cindy Gage, Blair, Nebraska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.
Nutrition Facts : Calories 381 calories, Fat 11g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 782mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
ONE POT MEXICAN CHICKEN AND RICE
One Pot Mexican Chicken and Rice made with chicken thighs and seasoned Mexican rice with vegetables baked until tender in the oven.
Provided by Sabrina Snyder
Categories Main Course
Time 50m
Number Of Ingredients 16
Steps:
- Preheat your oven to 350 degrees.
- Heat the cast iron skillet on high heat.
- Season your chicken to taste with garlic powder, chili powder, cumin, oregano, paprika, kosher salt and cayenne pepper.
- Add the chicken, skin side down and cook until browned, 4-5 minutes.
- Flip and cook an additional 3-4 minutes.
- Push the chicken to the side (or onto a plate).
- Add the olive oil to your cast iron skillet and heat on medium-high.
- Add in the onions and start to cook for 3-4 minutes.
- Once the onions are mostly melted add in the garlic. Cook for 30 seconds while stirring.
- Add in the uncooked rice, salsa and red bell pepper and cook for a minute until boiling.
- Pour in the chicken stock and put the chicken back in skin side up.
- Bake covered with foil for 35-40 minutes.
Nutrition Facts : ServingSize 1 g, Calories 434 kcal, Carbohydrate 50 g, Protein 29 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 110 mg, Sodium 1101 mg, Fiber 3 g, Sugar 5 g
Tips:
- Use bone-in, skin-on chicken thighs: The bones and skin add flavor and moisture to the chicken as it cooks.
- Season the chicken thighs generously: A combination of chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper creates a flavorful crust on the chicken.
- Sear the chicken thighs in a hot skillet: This helps to brown the chicken and lock in the juices.
- Transfer the chicken thighs to a baking dish and bake until cooked through: This allows the chicken to finish cooking without drying out.
- Make the rice according to the package directions: Use chicken broth instead of water for extra flavor.
- Serve the chicken thighs and rice with your favorite toppings: Some popular options include salsa, guacamole, sour cream, and shredded cheese.
Conclusion:
This recipe for Mexican chicken thighs and rice is a delicious and easy-to-make meal that is perfect for busy weeknights. The chicken thighs are flavorful and juicy, and the rice is cooked to perfection. With a few simple ingredients and a little bit of time, you can create a meal that your whole family will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
