Mexican Smothered Chicken Thighs Recipes

Steps:

• In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce and garlic powder; add the chicken. Seal bag and turn to coat; set aside., In a large nonstick skillet coated with cooking spray, saute the mushrooms, onion and jalapeno in 2 teaspoons butter until tender. Remove and keep warm., Drain and discard marinade. In the same skillet, cook chicken in remaining butter over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Spoon vegetable mixture over each chicken breast; sprinkle with cheeses. Cover and cook for 1-2 minutes or until cheese is melted.

Steps:

• 1. Cut pablano and jalapeno peppers, tomatillos and onion in half. Place on a baking sheet and place under a low broiler for about 7-10 just to char slightly.
• 2. Place charred veggies in a food processor and pulse just a few times. You want chopped veggies, not pureed.
• 3. Season chicken on both sides with your favorite seasonings, I like to use granulated garlic and onion powder and black pepper. Lightly brown on both sides in about 1 tablespoon of olive oil.
• 4. Pour charred veggies over chicken.
• 5. To you skillet add canned tomatoes, 1/2 c. of water or chicken stock, chili powder, cumin, paprika, granulated garlic, Worcestershire and lemon juice and mix well.
• 6. Simmer uncovered for about 30 min.
• 7. Serve over spanish rice, top with a Mexican crumbling cheese.
• 8. NOTE: This can also be cooked in a slow cooker and the chicken shredded, add uncooked instant rice, or pre-cooked long grain rice to pot once chicken is done.

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.