Mike's Southwestern Chicken Thighs Over Rice
MMOBRIEN @cook_2891564
As usual, it's, "Free For All Friday." here in the O'Brien Shire for my culinary students. This means they can create any dishes they desire. This fantastic dish was submitted by my 8 year old students. Excellent work and documentation kiddos! Delicious! Just flat out delicious!
Mike's Southwestern Chicken Thighs Over Rice
As usual, it's, "Free For All Friday." here in the O'Brien Shire for my culinary students. This means they can create any dishes they desire. This fantastic dish was submitted by my 8 year old students. Excellent work and documentation kiddos! Delicious! Just flat out delicious!
Cooking Instructions
- 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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I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!
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