southwest chicken thighs and rice
(2 ratings)
Great combination of chicken and rice.
(2 ratings)
yield
5 serving(s)
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For southwest chicken thighs and rice
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6boneless, skinless chicken thighs
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1 1/2 tspchili powder
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1/2 tspgarlic powder
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1/2 tspcumin
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1/2 tspsalt
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3 Tbspolive oil, extra virgin, divided
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3/4 csweet onion, diced
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1 1/4 cwhite rice, long grain
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2 clovegarlic, minced
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1/1/2 tspcumin
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2 Tbspcilantro, chopped
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2 1/2 cwater
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1/2 tspsalt
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1avocado, mashed
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1/3 colive oil, extra virgin
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1 1/4 ccilantro, chopped
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2 clovegarlic, minced
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3 Tbsplime juice
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1 1/2 Tbspwhite wine vinegar
How To Make southwest chicken thighs and rice
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1Mix chili powder, cumin, garlic, and salt. Apply and rub the mix to both sides of chicken thighs.
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2Heat 1 1/2 tsp oil in pan over medium heat. Brown each side of chicken thighs approx. 3 min on each side. Remove from pan.
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3Put the 1 1/2 tsp oil in pan over medium add onion and cook until soft, approx. 3 minutes. Add the cumin, garlic, rice, 2 T cilantro and cook for 2 minutes until rice is slightly browned.
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4Add water and salt to pan and bring to a boil. Add the browned chicken and lower the heat. Cover and cook at a simmer until rice is done, about 20 minutes.
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5Put sauce ingredients (last six ingredients) into a blender and process until smooth. If mixture is too thick add a little water.
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