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
BAKED CHICKEN THIGHS
How to make baked chicken thigh! My guide for making juicy and tender oven baked chicken thighs the old-fashioned way. Easy & healthy!
Provided by Erin Clarke / Well Plated
Categories Dinner Main Course
Time 1h15m
Number Of Ingredients 11
Steps:
- Pat the chicken dry and place in a large bowl or large ziptop bag. Add the garlic, 2 tablespoons oil, Italian seasoning, rosemary, lemon zest and juice (zest the lemon right over the bag or bowl), 1 teaspoon salt, and 1/4 teaspoon pepper. Toss the chicken (or seal the bag and turn to coat). Let sit at room temperature for at least 30 minutes and up to 1 hour or cover and refrigerate for up to 12 hours.
- When ready to bake, preheat the oven to 425 degrees F. Thinly slice the onions and place in a 9x13 or similarly sized roasting pan or casserole dish.
- Drizzle the onions with the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.
- Remove the chicken from the marinade and shake off any excess. Clear some spaces in the onions for the chicken, then nestle it in.
- Bake the chicken thighs for 15 minutes. Remove the pan and toss the onions to promote even cooking (I use a fork to stir them around a bit). Return to the oven and bake for 10 to 20 additional minutes (that's 25 to 35 minutes total), until the internal temperature of the chicken reaches 155 to 160 degrees F (chicken is considered cooked at 165 degrees F, but its temperature will continue to rise as it rests). If you'd like to brown the chicken skin further, at the end of the cooking time, place the pan under the broiler for 1 to 2 minutes (watch closely!).
- Remove the chicken to a serving plate. Cover and let rest 10 minutes. Stir the onions in the pan, spread them into an even layer, then return them to the oven to roast further while the chicken rests. The onions will become jammy and a few might look a little crispy.
- Remove the onions from the oven, then stir the vinegar into them. If desired, return the chicken to the pan and place under the broiler for crispy skin.
- Serve the chicken thighs warm, with onions spooned over the top. Sprinkle with fresh herbs.
Nutrition Facts : ServingSize 1 (of 4), Calories 605 kcal, Carbohydrate 10 g, Protein 36 g, Fat 47 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 213 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 32 g
TENDER 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. VIDEO https://www.youtube.com/watch?v=_1vgFNZo2mk
Provided by CLUBFOODY
Categories < 4 Hours
Time 1h40m
Yield 4 thighs
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 523, Fat 36.7, SaturatedFat 15.8, Cholesterol 141.6, Sodium 723.3, Carbohydrate 27.9, Fiber 4.3, Sugar 3.6, Protein 21.8
RANCH CHICKEN THIGHS
Needed a quick & easy weeknight meal. This is adapted from an old Taste of Home magazine. The chicken is tasty & juicy, with a nice crunchy crust. You won't miss the skin! ETA -- some say this is too bland. The ranch dressing is not enough seasoning. I do add season salt to taste (Nature's Seasonings) to the bread crumb mixture for more flavor. Hopefully as a cook, you will know what to add to suit you and your family's taste.
Provided by KeyWee
Categories Chicken Thigh & Leg
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a shallow bowl, combine crumbs, Parmesan cheese, cornmeal, Italian seasoning, and seasoned salt.
- Dip chicken into salad dressing, then coat with crumb mixture.
- Place chicken in a greased 13x9 baking dish.
- Bake, uncovered, at 375 degrees for 45 minutes or until juices run clear.
Nutrition Facts : Calories 357.9, Fat 26.4, SaturatedFat 6.5, Cholesterol 89.2, Sodium 420.7, Carbohydrate 9.9, Fiber 0.7, Sugar 1.1, Protein 19.4
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 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
SOUTHWEST CHICKEN TENDERS AND RICE
Make and share this Southwest Chicken Tenders and Rice recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees. Lay a large piece of aluminum foil on the counter.
- Combine the salt, pepper, cumin, chili powder and oregano in a small bowl.
- Arrange the chicken on the foil in a single layer. Use half the seasoning mixture to sprinkle the tenderloins evenly on both sides.
- Cut one of the limes in half, squeezing all of its juice evenly over the chicken. Sprinkle with 1 tablespoon of the oil. Rub the chicken on both sides to evenly distribute the spices, juice and oil. Let sit for 10 minutes.
- Heat the remaining tablespoon of oil in a 4-quart shallow braising pan, ovenproof skillet or Dutch oven over medium-high heat. Add half of the spice-rubbed chicken; cook, turning once, until lightly browned on both sides. It's not necessary to cook comletely through. Transfer to a plate; repeat with the remaining chicken.
- Reduce the heat to medium. Add the onion, bell pepper and a pinch of salt to the pan, plus more oil if needed; cook, stirring, for 4 minutes or until the vegetables have softened. Add the tomato paste and the remaining spice mixture; cook, stirring to combine, for 1 minute. Add the rice and stir to incorporate. Add the broth; increase the heat to medium-high and stir to combine; cook until the broth begins to boil.
- Cover and transfer to the oven. Bake for 20 minutes, then remove from the oven and arrange the cooked chicken tenders over the rice. Cover and bake for 8 minutes, then check to see whether the rice has cooked through and all of the broth has been absorbed; if not, bake for 5 minutes or until rice has cooked through. Remove from the oven, uncover and sprinkle with cheese and cilantro.
- Serve right from the cooking vessel at the table, shielding the hot handles with pot holders. Cut the remaining lime into wedges to serve on the side.
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