Tender Southwest Chicken Thighs Recipes

CRISPY AND TENDER BAKED CHICKEN THIGHS

A simple spice blend gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious (and budget-friendly!) main dish.

Provided by Nicole Burdett

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h10m

Yield 8

Number Of Ingredients 8

Crispy and Tender Baked Chicken Thighs image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
Arrange chicken thighs on prepared baking sheet.
Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken thighs.
Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 189.8 calories, Carbohydrate 0.2 g, Cholesterol 71 mg, Fat 11.9 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 177.5 mg

Ingredients

cooking spray
8 bone-in chicken thighs with skin
¼ teaspoon garlic salt
¼ teaspoon onion salt
¼ teaspoon dried oregano
¼ teaspoon ground thyme
¼ teaspoon paprika
¼ teaspoon ground black pepper

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

SOUTHWEST CHICKEN THIGHS image

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

Ingredients

4 large chicken thighs
1/2 tablespoon mild paprika (or as needed)
1 teaspoon sea salt
1/2 teaspoon black pepper (or to taste)
1 tablespoon olive oil
1 tablespoon clarified butter
3/4 cup red onion, finely chopped
3/4 cup celery, finely chopped
3/4 cup red pepper, finely chopped
2 large garlic cloves, pressed
1/4 cup dry white wine
1 tablespoon fresh rosemary, chopped
1 tablespoon chipotle chile in adobo
1/4 cup lemon juice
2/3 cup low sodium chicken broth
1/2 tablespoon lemon zest
1 (12 ounce) can corn kernels, drained
2/3 cup heavy cream

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