MEXICAN SMOTHERED CHICKEN THIGHS
Chicken thighs are a juicier, less expensive alternative to boneless, skinless chicken breasts. They're used to perfection in this Mexican-inspired dish. -Jeanne Trudell, Del Norte, Colorado
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine the flour, seasoned salt, salt and pepper. Place milk in a separate shallow bowl. Coat chicken with flour mixture, then dip in milk and coat again with flour mixture., In a large skillet, brown chicken in oil in batches. Transfer to a greased 13x9-in. baking dish. , In the same skillet, saute onion and jalapenos until tender. Add the tomato sauce, water and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened, stirring occasionally. Pour over chicken., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 170°-175°. Freeze option: Place cooled chicken with sauce in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring; add a little broth or water if necessary.
Nutrition Facts : Calories 301 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 802mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.
SUNNY'S EASY SMOTHERED FRENCH ONION CHICKEN THIGHS
Provided by Sunny Anderson
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the chicken: Add the flour, garlic powder, onion powder, paprika, a nice pinch of salt and a few grinds of pepper to a medium bowl. Stir to distribute. Add the chicken thighs and toss to coat. Let sit in the bowl.
- For the gravy: Add the butter and flour to a saucepan over medium-low heat. Stir together with a wooden spoon and cook, stirring, until a deep brown color but not burning, about 6 minutes. Add the onions, Dijon, thyme, paprika and garlic and stir to coat. Slowly add the stock and stir. Raise the heat to a simmer and cook until thickened like gravy. Season with salt and pepper. Keep warm.
- Add the oil to a large pan over medium-high heat. When it begins to swirl, shake the excess flour off the chicken and add to the pan. Sear on both sides, 6 to 8 minutes per side, then place in the gravy and simmer, covered, to complete cooking, 15 to 20 minutes. Serve over rice or mashed potatoes.
- Cover potatoes and garlic with water by 1 inch in a large pot. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
- Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.
CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME, AND CHILES
Smothered pork chops may be an iconic soul food specialty, but this recipe proves you can smother anything. All it really means is coating slow-cooked meat with a blanket of saucy aromatics that end up as gravy too.
Provided by Carla Hall
Categories Dinner Chicken Coconut Lime Chile Pepper Hot Pepper Soy Free Dairy Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
- Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
- Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
- Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Bring to a boil, stirring.
- Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
- Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
- Serve immediately with lime wedges.
- DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.
VERSATILE MEXICAN CHICKEN THIGHS
Chicken thighs are coated with a seasoning mix composed in part of typical Mexican flavors: cumin and oregano. They are then cooked on the stovetop for an easy, flavorful meal. The thighs may be eaten as a main dish accompanied by sides of tortillas, refried beans, tomato salsa and perhaps Mexican rice. Or consider them as fillings for warm corn tortillas. Either way, I think you'll like these -- both for their flavor and for their ease of preparation!
Provided by Lorraine of AZ
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix the garlic, cumin, oregano, salt and pepper on a wide plate or baking dish. Put chicken thighs on top, then turn them over to coat with the seasoning mix.
- Put the olive oil in a wide skillet over medium-high heat. When the oil is hot, add the chicken thighs and cook 7-8 minutes. Turn the thighs over and cook 7-8 minutes longer or until thighs are cooked through.
Nutrition Facts : Calories 189.4, Fat 11, SaturatedFat 2, Cholesterol 85.9, Sodium 381.6, Carbohydrate 1.2, Fiber 0.2, Protein 20.6
FIESTA SMOTHERED CHICKEN
Topped with ooey-gooey shredded cheese, this tender skillet chicken looks great and tastes even better. You'll get a kick out of its jalapeno zip. -Teresa Jones, Ashdown, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce and garlic powder; add the chicken. Seal bag and turn to coat; set aside., In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and jalapeno in 2 teaspoons butter until tender. Remove and keep warm., Drain and discard marinade. In the same skillet, cook chicken in remaining butter over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Spoon vegetable mixture over each chicken breast; sprinkle with cheeses. Cover and cook for 1-2 minutes or until cheese is melted.
Nutrition Facts : Calories 314 calories, Fat 17g fat (9g saturated fat), Cholesterol 118mg cholesterol, Sodium 488mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.
MEXICAN-INSPIRED CHICKEN THIGH AND RICE SKILLET
A complete dinner, with chicken, rice, and vegetables, in less than an hour? Yes! This colorful and nutritious one-pan dinner can be on your table quickly on a busy weeknight. Bonus: This is a stovetop recipe, so you don't have to turn on the oven! You can prepare a salad during the cooking time and heat up some bread, or tortillas, if you wish!
Provided by Bibi
Categories Chicken Thighs
Time 1h10m
Yield 6
Number Of Ingredients 19
Steps:
- Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.
- Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of chicken thighs.
- Combine butter and olive oil in a deep-sided, 11-inch nonstick skillet over medium-high heat; cook until butter is melted and foamy. Swirl the butter and oil together and place chicken thighs in the skillet in a single layer. Cook until just brown, 3 to 4 minutes per side. Remove from the pan with tongs and set aside. Keep warm.
- Reduce heat to medium and add onion and bell peppers to the skillet. Cook, stirring often, until the onion starts to turn translucent, 3 to 4 minutes. Stir in rice and chili powder; cook and stir until rice begins to pick up some color, 3 to 5 minutes.
- Stir in drained tomatoes and garlic; cook and stir for 1 minute. Add reserved tomato liquid, chicken broth, and water; bring to a boil. Adjust salt and pepper if necessary.
- Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat to low, and cook for 20 minutes.
- Remove cover, increase heat to medium, and gently stir in thawed peas. Cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.
Nutrition Facts : Calories 425.6 calories, Carbohydrate 49.3 g, Cholesterol 76.2 mg, Fat 13 g, Fiber 4 g, Protein 26.4 g, SaturatedFat 4 g, Sodium 722 mg, Sugar 4.5 g
MEXICAN CHICKEN THIGHS
The Sunday after Thanksgiving (2006), I slipped on a chunk of ice (which I didn't see). I slammed down, landing on my bottom, resulting in 4 broken/fractured ribs! I was in the hospital for 5 days and then in a nursing home for 7 weeks, for rehab and recuperation and until I could do things without much help. The food at the nursing home was good! This is one of the things I had for dinner one night. It was easy to figure out how to make it. It is really good. They made it with chicken breasts but I used chicken thighs. This can be easily multiplied to make more servings. This is good served with rice and beans as side dishes. Prep time does not include shredding the cheese. Allow more time if you need to shred the cheese
Provided by AuntWoofieWoof
Categories Chicken Thigh & Leg
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Place thighs in a covered casserole dish.
- Slit each green chile down one side so that they open op.
- Place one green chile on each thigh.
- Place the 3rd green chile over the other 2 chiles.
- Pour salsa over chiles and chicken.
- Put a lid on the dish.
- If you don't have a lid, cover with foil.
- Bake for 45 minutes or until chicken is done and liquids are hot and bubbly.
- Remove from oven.
- Remove the lid/foil.
- Sprinkle the cheddar cheese over the chicken and chiles.
- Replace the lid/foil and return it to oven.
- Bake for an additional 10-15 minutes or until cheese is melted and the liquid is hot and bubbly.
- Remove from oven.
- The juices from the dish can be used to pour over rice.
- This makes the rice taste really good!
- Serve hot.
Nutrition Facts : Calories 272.8, Fat 15.9, SaturatedFat 9.4, Cholesterol 78.5, Sodium 885.9, Carbohydrate 13, Fiber 2.6, Sugar 6.6, Protein 21.4
More about "mexican smothered chicken thighs recipes"
MEXICAN-SPICED CHICKEN THIGHS - THE STAY AT HOME CHEF
From thestayathomechef.com
Ratings 18Calories 587 per servingCategory Main Dish
- Lay out the chicken thighs in the prepared pan, skin-side up. Squeeze the lime juice all over the meat.
ROASTED CHICKEN THIGHS ADOBADAS | MEXICAN FOOD …
From mexicoinmykitchen.com
MEXICAN CHICKEN TRAYBAKE - EASY PEASY FOODIE
From easypeasyfoodie.com
10 BEST MEXICAN CHICKEN THIGHS RECIPES - YUMMLY
From yummly.com
MEXICAN CHICKEN MARINADE - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
SOUTHERN SMOTHERED CHICKEN - I HEART RECIPES
From iheartrecipes.com
MEXICAN SMOTHERED CHICKEN THIGHS WITH RICE - TASTY …
From tastykitchen.com
MEXICAN ROADSIDE CHICKEN - MEXICAN PLEASE
From mexicanplease.com
SMOTHERED CHICKEN THIGHS IN ONION GRAVY RECIPE
From simplyrecipes.com
MEXICAN CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BONELESS CHICKEN THIGH MEXICAN RECIPES - THERESCIPES.INFO
From therecipes.info
MEXICAN PULLED (SHREDDED) CHICKEN - BOWL OF DELICIOUS
From bowlofdelicious.com
MEXICAN SMOTHERED CHICKEN THIGHS | RECIPE | SMOTHERED CHICKEN …
From pinterest.com
MEXICAN CHICKEN THIGHS - SUPER SUCCULENT CHICKEN - DAISIES & PIE
From daisiesandpie.co.uk
QUICK MEXICAN BRAISED CHICKEN THIGHS RECIPE WITH ONLY 6 …
From justmexicanfood.com
MEXICAN SMOTHERED CHICKEN THIGHS RECIPE - CREATE THE MOST …
From recipeshappy.com
MEXICAN SMOTHERED CHICKEN THIGHS | RECIPE | SMOTHERED CHICKEN, …
From pinterest.com
SPICY CHICKEN THIGHS SMOTHERED IN SPANISH RICE
From rosemarieskitchen.website
MEXICAN CHICKEN CASSEROLE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
CREAMY SMOTHERED CHICKEN THIGHS COOKED BY JULIE + VIDEO
From cookedbyjulie.com
MEXICAN SMOTHERED CHICKEN THIGHS - THERESCIPES.INFO
From therecipes.info
15 BEST MEXICAN CHICKEN THIGHS – EASY RECIPES TO MAKE AT HOME
From eatwhatweeat.com
10 MEXICAN-STYLE CHICKEN RECIPES EVERYONE SHOULD KNOW
From allrecipes.com
MEXICAN BRAISED CHICKEN THIGHS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST MEXICAN CHICKEN THIGHS RECIPES | YUMMLY
From yummly.com
TASTE OF HOME - MEXICAN SMOTHERED CHICKEN THIGHS
From androidconfig.myfitnesspal.com
TASTE OF HOME - MEXICAN SMOTHERED CHICKEN THIGHS
From myfitnesspal.com
SMOTHERED CHICKEN - GYPSYPLATE
From gypsyplate.com
MEXICAN CHICKEN THIGH RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BLACK FOLKS SOUL FOOD SOUTHERN SMOTHERED CHICKEN
From thesoulfoodpot.com
SMOTHERED MEXICAN CHICKEN - OH SWEET BASIL
From ohsweetbasil.com
MEXICAN SMOTHERED CHICKEN THIGHS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
MEXICAN SMOTHERED CHICKEN THIGHS RECIPE
From crecipe.com
BEST 25 MEXICAN CHICKEN THIGH RECIPES
From galapagosincentives.com
MEXICAN SMOTHERED CHICKEN THIGHS - TASTE OF HOME
From preprod.tasteofhome.com
SOUTHERN SMOTHERED CHICKEN RECIPE + {VIDEO} - STAY SNATCHED
From staysnatched.com
SMOTHERED CHICKEN - JO COOKS
From jocooks.com
You'll also love