Salsa Chicken Thighs With Rice Blue Jean Chef Recipe 485 Food

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.

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.

ROAST CHICKEN THIGHS WITH BROWN RICE & SALSA VERDE

Steps:

• Heat oven to 200C/180C fan/gas 6. Season the chicken, rub with ½ tbsp oil, then put in a large roasting tin with the garlic and roast for 25-30 mins.
• Meanwhile, blitz the herbs, anchovy, capers, lemon juice and remaining oil with some seasoning in a food processor until finely chopped. Set aside.
• Once the chicken is cooked, remove the tin from the oven and squeeze the garlic out of their skins. Tip in the rice and use a wooden spoon to break it up, then add the spinach and lemon zest and toss. Return to the oven for 5 mins. Divide between bowls and dollop on the salsa verde.

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 RECIPE RECIPE - (4.1/5)

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. Recipe by: Hot Dish Homemaker