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We hope you got benefit from reading it, now let’s go back to mexican chicken thighs recipe. You can cook mexican chicken thighs using 14 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Mexican chicken thighs:
- Provide boneless chicken thighs
- Take whole kernel corn, drained
- Prepare red cabbage, large shreds
- Use medium onion, diced
- Prepare Rotel
- Provide tomato paste
- You need cumin
- Prepare garlic powder
- Take paprika
- You need dried cilantro
- Provide butter
- Prepare Salt
- Use Pepper
- Use vegetable oil
Instructions 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.
They are then cooked on the stovetop for an easy, flavorful meal. 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. 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. serves/makes: ready in: under. Chicken thighs are a juicier, less expensive alternative to boneless, skinless chicken breasts.
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