Mexican chicken thighs

Name: Mexican chicken thighs
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 6 boneless chicken thighs; 1 can whole kernel corn, drained; 1/2 red cabbage, large shreds; 1 medium onion, diced; 1 can Rotel; 3 Tbsp tomato paste; 1 tsp cumin; 1 tsp garlic powder; 1 tsp paprika; 2 tsp dried cilantro; 2 tbsp butter; Salt; Pepper; 2 tbsp vegetable oil

tamiller1954 @theresa_BYDCook

Dallas, TX

I used leftovers to make this dish.

tamiller1954 @theresa_BYDCook

Dallas, TX

I used leftovers to make this dish.

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Ingredients

45 mins

6 servings

6boneless chicken thighs
1 canwhole kernel corn, drained
1/2red cabbage, large shreds
1medium onion, diced
1 canRotel
3 Tbsptomato paste
1 tspcumin
1 tspgarlic powder
1 tsppaprika
2 tspdried cilantro
2 tbspbutter
Salt
Pepper
2 tbspvegetable oil

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Steps

45 mins

1

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.
2

Prepare vegetables:
Small dice onion
Shred cabbage in large shreds
Drain corn
3

Heat oil in large saucepan on medium high heat. Sautee chicken to color on both sides. Remove to plate and keep warm.
4

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.
5

Cover and reduce heat to medium low to finish cooking chicken, about 20 minutes.
6

Remove lid and turn heat up to medium high and add butter to make sauce. Adjust salt & pepper. Serve over rice.

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tamiller1954 @theresa_BYDCook

on January 23, 2016 01:46

Dallas, TX

My day job is cost accounting and my nights and weekends are filled with cooking and baking for my clients. I went to culinary school when I was 58 and had a so much fun!