Salsa Chicken Thighs With Rice Blue Jean Chef Recipe 485

THIGHS ON RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Dissolve bouillon in 1 tablespoon water. In a medium bowl combine the rice, butter/margarine, onion and 2 cups water. Mix well and pour mixture into a 9x13 inch baking dish.
• Place thighs on top of rice mixture and season to taste. Bake in the preheated oven for 35 to 45 minutes (depends on the size of the thighs).

ONE POT MEXICAN CHICKEN AND RICE

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.

4 INGREDIENT SALSA CHICKEN

Steps:

• Preheat oven to 375°F.
• Toss chicken breasts with taco seasoning.
• Top each chicken breast with salsa.
• Bake 25-30 minutes or until chicken reaches 165°F.
• Top with cheese and broil 1-2 minutes.
• Optional: Add your favorite taco toppings as desired.

SALSA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

SALSA CHICKEN THIGHS WITH RICE (BLUE JEAN CHEF) RECIPE - (4.8/5)

Steps:

• Pre-heat the pressure cooker using the BROWN setting. Season the chicken thighs with the salt and chili powder. Add the oil to the cooker and sear the thighs on both sides until well browned. Remove the chicken from the cooker and set aside. Add the onion and peppers and sauté until the onion starts to become tender - about 5 minutes. Add the rice and stir well to coat everything with the oil. Season the rice with salt, pour in the chicken stock and return the chicken thighs to the cooker, resting them on top of the rice. Top each chicken thigh with the salsa and lock the lid in place. Pressure cook on HIGH for 5 minutes. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Sprinkle the cheese on top of the thighs and return the lid to the cooker for another 5 minutes while the chicken rests and cools. Transfer the chicken thighs and rice to a serving platter sprinkle the cilantro on top before serving.

CHICKEN WITH RICE AND SALSA

Steps:

• heat oil in a non-stick pan on med-high heat, saute onion and garlic until translucent. 4 minutes.
• remove onion mixture from pan and saute chicken pieces just to brown a little.
• add back onion mixture, salsa, cumin and rice and saute until liquid is evaporated. 2-3 minutes.
• add chicken broth and water. bring to a boil, cover and cook on low for 20 minutes.

SALSA CHICKEN THIGHS

Steps:

• 1. Preheat oven to 425 Degrees. Spray a 9 x 14 Baking dish with non stick cooking spray and set aside.
• 2. In a medium size mixing bowl, stir together the Salsa, Brown Sugar, Dijon Mustard and the Red Wine and set aside.
• 3. Add the Oil to a large skillet. Over medium high heat, brown the Chicken Thighs skin side down, then transfer them to the prepared baking dish, with skin side up.
• 4. Pour the Salsa mixture over all the Chicken Thighs
• 5. Place the Chicken Thighs in the oven and bake for 30-40 minutes. Check for an internal temperature of 165-170 on your meat thermometer to ensure they are done.
• 6. When the Chicken Thighs are done, remove from oven and cover the pan with foil and allow them to rest for 4-5 minutes before serving.