Mexican Penne With Chicken Thighs Recipe 445

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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



Mexican-Inspired Chicken Thigh and Rice Skillet image

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

1 teaspoon salt, or to taste
1 teaspoon granulated garlic
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon ground coriander
¼ teaspoon ground black pepper, or to taste
1 ½ pounds boneless, skinless chicken thighs
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup chopped onion
1 medium red bell pepper, chopped
½ medium green bell pepper, chopped
1 ½ cups long grain white rice, uncooked
½ teaspoon chili powder
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), liquid drained and reserved
2 cloves garlic, minced
1 (14.5 ounce) can low-sodium chicken broth
½ cup water
1 ½ cups frozen green peas, thawed

MEXICAN CHICKEN PENNE

This hearty pasta meal from Marti Gutwein of Rensselaer, Indiana is packed with flavor, chicken, veggies and cheese. It's also creamy, colorful and quick!

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9



Mexican Chicken Penne image

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk and salt. , Drain pasta; return to pan. Stir in chicken mixture and toss to coat. Top with black beans, tomato, onions and cheese; heat through.

Nutrition Facts : Calories 519 calories, Fat 11g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 782mg sodium, Carbohydrate 76g carbohydrate (6g sugars, Fiber 8g fiber), Protein 31g protein.

1 package (16 ounces) penne pasta
2 cups cubed cooked chicken
1-1/4 cups salsa con queso dip
1/2 cup 2% milk
1/4 teaspoon salt
1 can (15 ounces) black beans, rinsed and drained
1 large tomato, chopped
3 green onions, sliced
1/4 cup shredded cheddar cheese

MEXICAN PENNE WITH CHICKEN THIGHS RECIPE - (4.4/5)

Provided by mjohnmeyer

Number Of Ingredients 9



Mexican Penne with Chicken Thighs Recipe - (4.4/5) image

Steps:

  • 1. Cook pasta according to package directions. 2. Meanwhile, cut chicken thighs into bite-size pieces. Melt butter in a large skillet over medium heat. Add chicken; cook, stirring constantly, 4 to 5 minutes. Add garlic; cook until chicken is done. 3. Stir in flour. Gradually pour in broth and milk, stirring constantly. Add salsa and cream cheese. Cook, stirring, until cream cheese is melted and smooth. 4. Toss with pasta before serving. navywifecook.com

1/2 lb uncooked penne pasta
1 lb skinless, boneless chicken thighs
1 tablespoon butter
1 clove garlic, minced
2 tablespoons flour
1/2 cup chicken broth
1/4 cup milk
1/2 cup salsa
1/2 package cream cheese, cut into pieces (4 oz)

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



Mexican Smothered Chicken Thighs image

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.

1 cup all-purpose flour
1 tablespoon seasoned salt
1 teaspoon salt
1 teaspoon pepper
3/4 cup 2% milk
8 bone-in chicken thighs (about 3 pounds), skin removed
3 tablespoons olive oil
1 medium onion, chopped
2 jalapeno peppers, seeded and chopped
2 cans (8 ounces each) tomato sauce
1 cup water
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin

MEXICAN-STYLE CHICKEN WITH PENNE

The Husband loves penne and rigatoni and this looked pretty good. From Food & Wine magazine... I'm breaking my personal rule again...I haven't tried this - yet - but I'm planning on making it in the next week or so...The recipe did not say whether or not you leave the chicken whole, but I'm planning on cuttting mine up into bite-size pieces... (made it last night- I halved the amount of chipolte/sauce because I didn't want too much heat and I also added some of the juice from the tomatoes. Really good. I highly recommend the queso blanco too - tastes great in this)

Provided by HEP MEP

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Mexican-Style Chicken With Penne image

Steps:

  • Bring a large pot of salted water to boil.Add the penne and cook till al dente - drain.
  • Meanwhile, in a large deep skillet, heat 3 tablespoons olive oil. Season the chicken with salt & pepper, add to skillet and cook until lightly browned.
  • Add the onion and garlic and cook until the onion is softened and chicken is cooked through.
  • Add the diced tomatoes, chipolte and adobo sauce and cook until heated through.
  • Add the corn, season with salt & pepper and cook until the corn is heated through.
  • Add the penne and the remaining two tablespoons of olive oil to the sauce and toss to coat. Add one cup of the queso blanco and toss.
  • Transfer pasta to bowls - sprinkle with the remaining cheese and cilantro and serve.

3/4 lb penne rigate
5 tablespoons extra virgin olive oil
1 lb boneless skinless chicken thighs (or breasts)
salt & freshly ground black pepper
1 onion, diced
1 large garlic clove, minced
1 (28 ounce) can diced tomatoes, drained
1 large chipotle chile in adobo, seeded and minced, plus 2 teaspoons adobo sauce
1/2 cup frozen corn
1/4 lb queso blanco or 1/4 lb mozzarella cheese, coarsely grated
1/4 cup coarsely chopped cilantro leaf

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



Versatile Mexican Chicken Thighs image

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

1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
6 boneless skinless chicken thighs
2 tablespoons olive oil or 2 tablespoons vegetable oil

PENNE PUTTANESCA WITH CHICKEN THIGHS

Make this only if you are a lover of capers, anchovies and Kalamata olives....if you love food with extreme flavor, then you will love this dish!

Provided by Kittencalrecipezazz

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14



Penne Puttanesca With Chicken Thighs image

Steps:

  • Cook the penne in a large pot of salted boiling water until JUST firm-tender; drain, cover and set aside.
  • Season the chicken thighs with seasoning salt and pepper.
  • Heat oil from the anchovies with some olive oil in a large heavy skillet over medium heat.
  • Add in the chicken thighs and brown/cook for about 15 minutes (7-8 minutes on each side) remove the chicken to a bowl.
  • Add in chopped anchovies, garlic, onion and red pepper flakes; saute for 3 minutes.
  • Return the chicken back to the skillet and add in crushed tomatoes, olives and capers; simmer over medium heat or until the chicken is thoroughly cooked and the sauce has thickened (about 1 hour) season with salt and pepper.
  • Add in the cooked pasta to the sauce; stir to coat the pasta.
  • Serve with grated Parmesan cheese.

Nutrition Facts : Calories 901.5, Fat 42.5, SaturatedFat 11.1, Cholesterol 199.1, Sodium 1653.1, Carbohydrate 82, Fiber 13.9, Sugar 10.3, Protein 50.6

1 lb penne pasta (uncooked, can use more)
3 lbs chicken thighs
seasoning salt (or use white salt)
pepper
1 (2 ounce) can anchovies, drained and chopped (RESERVE the oil, can use 2 cans!)
olive oil
1 small onion, chopped
2 tablespoons minced fresh garlic
2 (28 ounce) cans crushed tomatoes
2 cups pitted kalamata olives, halved
1/4 cup capers (or to taste)
2 teaspoons dried red pepper flakes (or to taste)
salt and pepper
parmesan cheese

BAKED MEXICAN CHICKEN THIGHS

This has been a favorite with my family for years. It's so easy to make, just pour the sauce over the chicken and bake! You can use boneless or bone-in chicken thighs. Serve with my Simple Spanish Rice and a crisp green salad for a quick and satisfying meal.

Provided by cathyfood

Categories     Mexican

Time 50m

Yield 8 thighs, 4 serving(s)

Number Of Ingredients 9



Baked Mexican Chicken Thighs image

Steps:

  • Preheat oven to 375 degrees F.
  • Place chicken in 1 layer in baking dish.
  • Combine all other ingredients, pour over chicken.
  • Cover, bake 30 minutes. Remove cover, bake an additional 15 minutes.

Nutrition Facts : Calories 438.9, Fat 29, SaturatedFat 8.1, Cholesterol 157.9, Sodium 800.9, Carbohydrate 10.2, Fiber 1.9, Sugar 7.7, Protein 33.8

8 chicken thighs, skin removed
8 ounces tomato sauce
1/2 cup water
4 ounces canned diced green chilies, rinsed and drained
2 teaspoons chili powder
1 garlic clove, minced
1/2 teaspoon cinnamon
1/2 teaspoon cocoa
1 tablespoon honey

CHICKEN PENNE CASSEROLE

This is my family's favorite casserole recipe. I make it every week or two and we never tire of it. I like that I can clean my kitchen and then relax while it bakes. It won't disappoint! -Carmen Vanosch, Vernon, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 17



Chicken Penne Casserole image

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add chicken, onion, peppers and seasonings; saute until chicken is no longer pink. Add garlic; cook 1 minute longer., In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes. , Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers. , Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.

Nutrition Facts : Calories 579 calories, Fat 28g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 1357mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 4g fiber), Protein 47g protein.

1-1/2 cups uncooked penne pasta
1 tablespoon canola oil
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
3 tablespoons tomato paste
3/4 cup chicken broth
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese

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