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Ingredients for Mike's Southwestern Chicken Thighs Over Rice:

1. Make ready - ● For The Proteins
2. Require 8 - LG Bone In Chicken Thighs [excess fat trimmed]
3. Provide of ● For The Vegetables [all rough chopped & divided]
4. Take 1 of LG Viadailia Onion
5. Give 1/2 Cup Green Onions
6. Prepare 1 for Small Firm Tomato
7. Make ready 1 Cup of Fresh Cilantro Leaves
8. Get 2 - EX LG Jalapeno Peppers
9. Take 2 Cups of Pace Picante Hot Red Salsa
10. Give 1 for Green Bell Pepper [deseeded]
11. Need 1 Red Bell Pepper [deseeded]
12. Make ready 1 for Orange Bell Pepper [deseeded]
13. Need 1 of Yellow Bell Pepper [deseeded]
14. Provide 2 tbsp for Fine Minced Garlic
15. Take - ● For The Dried Seasonings [all divided]
16. Make ready 1 tsp of Crushed Mexican Oregano
17. Make ready 1.5 tsp Ground Cumin
18. Take 1 tbsp for Chili Powder
19. Need 1 tbsp Granulated Garlic Powder
20. Need 1 tbsp for Granulated Onion Powder
21. You need 1 tbsp Fresh Ground Black Pepper
22. Make ready 1 tbsp - Course Sea Salt
23. Make ready - ● For The Additions & Garnishments
24. Get as needed - Lime Wedges
25. Prepare as needed for Red Salsa
26. You need as needed of Fresh Cilantro
27. Need as needed - Fresh Parsley
28. Take as needed - Firm Avacados
29. Provide as needed of Streamed White Rice [with dried cilantro]
30. Make ready 2 Dashes of Chicken Broth
31. Get 1.5 Cups Shredded Mexican 3 Cheese [divided]

Mike's Southwestern Chicken Thighs Over Rice how to cook:

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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