Salsa Chicken Thighs Food

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 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

ONE-POT SALSA CHICKEN

Steps:

• In a Dutch oven, heat oil over medium-high heat. Sprinkle chicken with pepper and salt. Brown chicken in batches; return all to pan. Add the sweet potatoes, salsa, nectarines and seasoning. Bring to a boil; reduce heat. Cover and simmer until potatoes are almost tender, about 15 minutes., Stir in rice and water; bring to a boil. Reduce heat. Cover and simmer until potatoes are tender, about 10 minutes. Stir in parsley. Serve in bowls; sprinkle with chives.

JERK CHICKEN THIGHS WITH MANGO SALSA

Steps:

• Preheat grill to medium heat.
• Combine cinnamon, allspice, garlic salt, thyme, 1/4 teaspoon of salt, black pepper, cayenne pepper and 1 tablespoon of lime juice on a plate; mix to a paste. Brush both sides of chicken with seasoning paste; set aside for 10 minutes to allow flavors to blend.
• Meanwhile, combine mango, shallot, jalapeno, cilantro, remaining tablespoon of lime juice and 1/8 teaspoon of salt in a bowl.
• Place chicken on preheated grill. Grill for 10 minutes; flip and grill until cooked through, about 6 minutes more. Cut each chicken thigh in half to serve. Yields 3 pieces of chicken (1 1/2 thighs total) and about 1/2 cup of salsa per serving.
• *Get crafty with leftovers: If you're only cooking for 2 people, still make this recipe for 4 servings. Then combine the leftover chicken with 2 cups of arugula and 1 cup of cooked asparagus for an entrée salad another night.

SALSA-BRAISED CHICKEN WITH AVOCADO RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Season the chicken thighs all over with salt and pepper. Working in batches if necessary, arrange the thighs skin-side down in a cold, large oven-proof skillet. Place the skillet over medium heat and cook the chicken thighs, undisturbed, until the skin is golden brown and the thighs naturally release from the skillet, 12-15 minutes. Using tongs, transfer the thighs to paper towels.
• Pour the wine and salsa verde into the skillet and stir to combine with the rendered fat and scrape up any browned bits from the bottom of the pan, then remove the skillet from the heat. Return the thighs to the skillet, skin-side up, so they are half submerged in the sauce. Transfer the skillet to the oven and bake until the chicken is cooked through and tender and the sauce has reduced and thickened, about 30 minutes.
• Remove the skillet from the oven, scatter the cubed avocados evenly around the chicken in the sauce, and let the chicken rest in the sauce for 10 minutes.
• Sprinkle with the cilantro and serve with tortillas on the side, if desired.
• Enjoy!

SALSA SIMMERED CHICKEN

Steps:

• Season chicken breasts all over with salt and black pepper.
• Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Pour salsa and chicken broth over chicken, bring mixture to a boil, reduce heat to medium-low, and simmer for 15 minutes. Turn chicken over, stir salsa mixture, and continue to simmer until chicken is tender and sauce is slightly thickened, about 15 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

SPICY CHICKEN THIGHS WITH RHUBARB-CUCUMBER SALSA

Steps:

• Preheat oven to 500°F. Line a baking sheet with foil. Pulse chile, garlic, and white parts of scallions in a food processor until finely chopped. With machine running, drizzle in soy sauce, then olive oil; process until emulsion forms. Transfer sauce to a bowl.
• Place chicken thighs, skin side up, on a work surface and slash each crosswise at 3/4" intervals down to the bone. Season lightly with salt. Place on prepared baking sheet and brush with sauce. Bake until skin is crisp and an instant-read thermometer inserted into thickest part of thigh registers 165°F, 20-25 minutes. Broil on high for an additonal 2-3 minutes for crisper skin, if desired. Let rest for 5-10 minutes.
• Meanwhile, toss rhubarb, next 5 ingredients, and green parts of scallions in a medium bowl to coat. Season to taste with salt and pepper and let stand for at least 10 minutes to allow flavors to meld.
• Serve chicken with rhubarb salsa alongside.

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.