Southwest Chicken Thighs Recipes
SOUTHWESTERN CHICKEN
This simple six-ingredient recipe sent in by Roberta freedman is so tasty, you won't believe it's also good for you. From her home in mesilla Park, New Mexico, Roberta writes, "I like it because it is so quick to fix. It's just one way I add some flavors of the Southwest to lean chicken."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the garlic powder, chili powder, salt and paprika. Rub over both sides of chicken. In a large skillet coated with cooking spray, brown chicken on both sides; drizzle with lime juice. Cover and cook for 5-7 minutes or until chicken juices run clear.
Nutrition Facts : Calories 130 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 357mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
SOUTHWEST CHICKEN
I discovered this recipe one Sunday afternoon in the WW magazine when I was looking to find a different way to prepare chicken. This recipe is very easy and very tasty. I served it with rice and green beans. The chicken can be cooked immediately after using the rub, but for a more intense flavor, marinate for a couple of hours in the fridge or overnight.This chicken has a sweet and spicy flavor and can be served with a squeeze of fresh lime.
Provided by cookinrooky
Categories Whole Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Or prepare grill for direct-and indirect-heat cooking.
- Combine first 8 ingredients;reserve. Line roasting pan with foil. Rub sugar mixture over all sides of chicken;place in pan. Coat chicken with cooking spray.
- Roast chicken in oven until no longer pink near bone, about 45-60 minutes.Or place chicken meaty side down over direct heat;cook until just browned, 4-5 minutes. Turn;place over indirect heat. Cover;cook until chicken is no longer pink near bone, 40-50 minutes. Transfer to serving platter;sprinkle with parsley. If desired, serve with lime wedges.
Nutrition Facts : Calories 506.9, Fat 31.5, SaturatedFat 9, Cholesterol 155.2, Sodium 1324.8, Carbohydrate 15.2, Fiber 0.7, Sugar 13.6, Protein 38.9
SOUTHWEST BUTTERMILK BAKED CHICKEN THIGHS
Add my Southwest Buttermilk Baked Chicken Thighs to your menu this week! This easy dinner recipe has punches of flavor the whole family loves, and it only takes 10 minutes to prepare!
Provided by Jenny
Categories Main Course
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Place chicken thighs into a 9x13 inch baking dish. Place cumin, paprika, garlic salt, salt and pepper into a small bowl. Mix to combine then sprinkle over tops of chicken thighs. Pour buttermilk over top, cover baking dish loosely with tin foil and bake for 1 hour. Remove and let rest for 10 minutes before serving. Serve with your favorite roasted vegetables and salad if desired.
Nutrition Facts : Calories 381 kcal, Carbohydrate 4 g, Protein 57 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 275 mg, Sodium 1044 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SOUTHWEST CHICKEN
Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.
Provided by Tamcattt
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g
SOUTHWEST CHICKEN CHILI
Chicken thighs are a nice change-of-pace in this easy chili. I also add a smoked ham hock and fresh cilantro to add flavor and keep the dish interesting. -Phyllils Beatty, Chandler, Arizona
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown chicken in oil. Transfer to a 3-qt. slow cooker. Add the ham hock, beans, broth, chilies, onion and seasonings. Cover and cook on low for 6 to 8 hours or until ham is tender. , Remove ham bone. When cool enough to handle, remove meat from bone; discard bone. Cut meat into bite-size pieces and return to slow cooker. Serve with sour cream if desired.
Nutrition Facts : Calories 343 calories, Fat 16g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 735mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 5g fiber), Protein 33g protein.
SOUTHWEST CHICKEN SALAD
Tender and juicy chicken breast served over a variety of fresh vegetables, and tossed with a simple garlic lemon marinade, it is easy to make and perfect for lunch or dinner.
Provided by Rena
Categories Main Course Salad
Time 25m
Number Of Ingredients 20
Steps:
- Place the chicken in a shallow dish and add 1 tbsp of the oil, lime juice plus zest, garlic, and seasonings. Rub the chicken well, then cover the dish and allow it to marinate for at least 30 minutes over the counter. If time allows, you can marinate in the fridge overnight.
- Meanwhile, combine all dressing ingredients into a small bowl and whisk until smooth.
- Heat a non-stick frying pan over medium-high heat and add the other 1 tbsp of oil. Add the chicken and cook for 5 minutes on each side, or until golden brown and cooked through. Allow the chicken to slightly cool, then slice it.
- While the chicken cools, add all the salad ingredients to a bowl.
- Top with juicy chicken and drizzle the dressing over.
- Toss to combine then serve. Enjoy!
Nutrition Facts : Calories 571 kcal, Carbohydrate 42 g, Protein 34 g, Fat 32 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 72 mg, Sodium 1028 mg, Fiber 13 g, Sugar 7 g, ServingSize 1 serving
SOUTHWEST CHICKEN THIGHS
Tender, juicy and flavorful, these thighs are great for weeknight dinners! This one-pot meal can be served as is or over rice. VIDEO https://www.youtube.com/watch?v=_1vgFNZo2mk
Provided by CLUBFOODY
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350ºF. Season chicken generously with paprika, salt and pepper; set aside. In a large ovenproof skillet over medium-high heat, add oil and clarified butter. Place thighs skin side down and cook until brown, about 4 to 5 minutes per side; remove and place them on a plate.
- Reduce heat to medium and holding paper towels with tongs, remove most of the fat in the skillet, leaving about 1 ½ tablespoons Add red onion and celery; sauté for 3 minutes. Add red pepper and cook for 3 minutes. Add garlic and sauté for 1 minute. Add wine to deglaze and remove any brown bits at the bottom of the pan. Cook it down for about 1 minute.
- Add rosemary, chipotle purée, lemon juice and chicken broth; stir well and bring to a boil. When it starts, add lemon zest and continue stirring for another 2 minutes before adding corn kernels. Place chicken thighs skin side up back to the skillet, cover and transfer in the preheated oven for 45 minutes or until internal temperature reaches 165ºF; baste every 15 minutes.
- When cooking time is up, remove from the oven and transfer chicken thighs onto a plate, covering loosely with foil to keep them warm. Turn the burner to medium heat and pour in heavy cream. Stir well and cook until sauce thickens about 5 to 7 minutes. Spoon sauce over the chicken thighs and serve immediately.
Nutrition Facts : Calories 517.8, Fat 36.5, SaturatedFat 15.7, Cholesterol 141, Sodium 702.4, Carbohydrate 27.2, Fiber 4, Sugar 3.6, Protein 21.5
SOUTHWEST CHICKEN THIGHS
Tender, juicy and flavorful, it's a great weeknight dinner! This one-pot meal can be served as is or over rice.
Provided by Francine Lizotte @ClubFoody
Categories Casseroles
Number Of Ingredients 18
Steps:
- Preheat oven to 350ºF.
- Season chicken generously with paprika, salt and pepper; set aside. In a large ovenproof skillet over medium-high heat, add oil and clarified butter. Place thighs skin side down and cook until brown, about 4 to 5 minutes per side; remove and place them on a plate.
- Reduce heat to medium and holding paper towels with tongs, remove most of the fat in the skillet, leaving about 1 ½ tbsp. Add red onion and celery; sauté for 3 minutes. Add red pepper and cook for 3 minutes. Add garlic and sauté for 1 minute. Add wine to deglaze and remove any brown bits at the bottom of the pan. Cook it down for about 1 minute.
- Add rosemary, chipotle purée, lemon juice and chicken broth; stir well and bring to a boil. When it starts, add lemon zest and continue stirring for another 2 minutes before adding corn kernels. Place chicken thighs skin side up back to the skillet, cover and transfer in the preheated oven for 45 minutes or until internal temperature reaches 165ºF; baste every 15 minutes.
- When cooking time is up, remove from the oven and transfer chicken thighs onto a plate, covering loosely with foil to keep them warm. Turn the burner to medium heat and pour in heavy cream. Stir well and cook until sauce thickens about 5 to 7 minutes. Spoon sauce over the chicken thighs and serve immediately.
- To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=_1vgFNZo2mk
SOUTHWESTERN CHICKEN THIGH CASSEROLE
Chicken and rice casserole with a mild Southwestern flair. This is very tasty served with sweet cornbread. I think it would also fare well in tortillas.
Provided by Pam Shultz
Categories Chicken Casserole
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
- Heat chicken broth in a small pan over medium heat, about 5 minutes.
- Combine black beans, corn, and rice in a large bowl. Add hot chicken broth, condensed soup, 1 cup pepper Jack cheese, sour cream, and salsa; stir to combine. Stir in chicken. Pour mixture into the prepared baking dish.
- Bake, uncovered, in the preheated oven for 45 minutes. Top with remaining pepper Jack and bake until center is set, chicken is cooked through, and cheese is golden brown, 15 to 25 more minutes.
Nutrition Facts : Calories 622.6 calories, Carbohydrate 55.8 g, Cholesterol 117.6 mg, Fat 30.1 g, Fiber 6 g, Protein 32.3 g, SaturatedFat 12 g, Sodium 1521.5 mg, Sugar 3 g
GRILLED SOUTHWEST CHICKEN
This Grilled Southwest Chicken marinates in a delicious blend of spices and flavors and is grilled to perfection. It is the perfect addition to a variety of recipes or delicious if eaten solo. This recipe is so easy and will not disappoint.
Provided by Nikki
Categories Chicken
Number Of Ingredients 10
Steps:
- Combine lime juice, chili powder, paprika, minced garlic, cumin, salt, and pepper into a large container or Zip-lock bag. Mix all ingredients together and add chicken. Marinate for at least 4 hours, can be refrigerated over night.
- Grill chicken 5 to 6 minutes per side. Chicken is done when it reaches an internal temperature of 165 degrees F and chicken is cooked through.
- Squeeze fresh lime juice over the top and serve.
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Ratings 1Servings 4Cuisine Fusion, North American, Tex-MexCategory Main Course
- In a large ovenproof skillet over medium-high heat, add oil and clarified butter. When hot, add the thighs, skin side down, and cook until brown, about 4 to 5 minutes per side. Remove from the skillet and place them on a plate.
- Reduce the heat to medium and holding paper towels with tongs, remove most of the fat in the skillet, leaving about 1 ½ tbsp. behind.
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From barefeetinthekitchen.com
4.6/5 (12)Category Main CourseCuisine AmericanTotal Time 55 mins
- In a small bowl, stir together all of the spices. Pour the oil into a large stainless or cast-iron skillet over medium heat. Generously sprinkle the chicken all over with the spices. Use your hands to rub it into the skin.
- Place the chicken in the hot skillet, skin side down. Cook uncovered* for about 20-25 minutes. Let the pieces cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown.
- (If you are cooking drumsticks, I like to cook them for 15-20 minutes, then turn a third of the way over and cook another 15 minutes and then turn the final third of the way over and let them finish cooking for about 15 minutes more.)
SOUTHWEST CHICKEN AND RICE (ONE PAN!) - THE CHUNKY CHEF
From thechunkychef.com
4.6/5 (21)Total Time 50 minsCategory Main CourseCalories 834 per serving
- Heat a large heavy bottomed pot that has a lid over MED HIGH heat. Add 1 Tbsp olive oil, then add diced chicken breasts. Sprinkle fajita seasoning mix over chicken and stir. Cook 6-8 minutes, until lightly golden brown and cooked through. Set chicken aside on a plate and cover to keep warm.
- To same pot, add remaining 1 Tbsp olive oil and butter. Add onion, and both bell peppers and cook 3-4 minutes, until softened. Add garlic and cook another 30 seconds or so, until fragrant.
- Add tomatoes, black beans, chili powder, cumin, paprika, coriander, and chicken broth. Stir together, then stir in rice.
- Bring to a boil, then cover, reduce heat to LOW and simmer 20-23 minutes, stirring halfway through. When no excess liquid remains and rice is tender, turn off heat.
SOUTHWESTERN CILANTRO LIME CHICKEN THIGHS I EASY DINNER RECIPE
From diethood.com
5/5 (7)Total Time 45 minsCategory DinnerCalories 419 per serving
- In a mixing bowl (or a zip-top bag), combine olive oil, juice and zest of 2 limes, minced garlic, chopped cilantro, honey, chili powder, pepper flakes, cumin, salt, and pepper; stir or mix until well combined. Remove 1/4-cup of the marinade and place it in a bowl; set aside for later.
- Add chicken thighs to the marinade and toss around to coat well; cover with plastic wrap and let stand at room temperature for 30 minutes, or in the fridge for up to 2 hours.
- Add the chicken thighs to the skillet - be careful, they will sizzle - discard the remaining marinade.
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5/5 (3)Total Time 1 hr 25 minsCategory Main CourseCalories 867 per serving
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From thepinningmama.com
5/5 (9)Calories 220 per servingCategory Dinner
- Combine the corn, black beans, green chiles, red bell pepper, and chopped cilantro and mix well.
- In a large casserole dish, lay the chicken breast flat in the baking dish. Sprinkle with seasonings, then spread the corn mixture evenly over it. Add cheese to top it off.
- Bake uncovered at 375˚F for 40-50 minutes or until the chicken has an internal temperature of 160˚F. If the cheese starts to get too brown for your liking, loosely cover with foil for the remainder of the cook time.
SOUTHWEST CHICKEN SKILLET - SKINNYTASTE
From skinnytaste.com
Ratings 118Calories 303 per servingCategory Dinner
- In a medium-size bowl, drizzle chicken with 1 teaspoon of the oil and season with 1 tablespoon of the Mexican Seasoning and salt.
- Add the chicken and toss to coat. Cook 4 minutes, constantly stirring, until the chicken has browned and is cooked through. Transfer the cooked chicken to a plate and tent with foil to keep warm.
- Add bell pepper, corn, and garlic to the empty skillet. Sprinkle with the Mexican seasoning. Continue cooking over medium-high heat, stirring frequently, until the peppers soften slightly, about 5 to 8 minutes.
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From stargazercastiron.com
Author Stargazer Cast IronLocation 2002 S 12th St, Allentown, 18103, PennsylvaniaCategory EntreePhone (484) 273-2492
- On the stove top, preheat your 12-inch Stargazer Cast Iron skillet on low heat for 5-10 minutes. Preheat the oven to 400°F. Add the rice, chicken broth, salsa, onion, poblano pepper, garlic, chili powder, salt and pepper to the skillet. Stir to combine the ingredients.
- Add the chicken thighs to the skillet, nestling them into the rice, and spacing them so they aren’t touching. Gradually turn the heat up to medium-high to bring the mixture to a boil. Once boiling, carefully move the skillet to the preheated oven and bake for 45 minutes at 400°F.
- After 45 minutes remove from the oven and sprinkle the shredded colby-jack cheese in an even layer across the top. Allow time to melt, or place back in the oven for 5 minutes at 400°F to brown the cheese for extra flavor.
- Let stand for 15 minutes before sprinkling the avocado, tomato and cilantro (optional) across the top for serving. If you have picky eaters, you can serve the dish first and allow your diners to add their own toppings.
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4.7/5 (11)Calories 441 per servingCategory Main Course
- Prep: Heat oven to 400°F. Grease a 7x11 inch baking dish or spray with nonstick cooking spray. Place the chicken in the prepared dish and rub all over with taco seasoning.
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- Whisk together the honey, soy sauce, olive oil, garlic, green onions, jalapenos, lime juice and zest.
- Cut chicken thighs into half lengthwise. Place thighs and marinade in a zip lock bag then, let sit at room temperature for at least 30 minutes to 1 hour, turning over occasionally.
- Drain marinade from zip lock bag into a small sauce pan and place chicken thighs on the grill pan. Simmer the marinade until reduced in half, while cooking the thighs on the grill pan, turning once, until cooked through.
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