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
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.
MEXICAN GRILLED CHICKEN
We love this chicken. The marinade whips up in a minute in the food processor or blender. Preparation time does not include time to marinate.
Provided by Pesto lover
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put all marinade ingredients in the blender or food processor and liquify.
- Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
- Refrigerate for at least 2 hours I leave it for about 10 hours.
- Remove chicken from marinade and place on hot grill. Discard marinade.
- Grill, turning occasionally, until chicken is cooked through.
EASY SPICY MEXICAN-AMERICAN CHICKEN
My husband is Mexican, and he loves spicy chicken from the supermarket. I was trying to recreate one of the spicy packaged chicken dishes at home, and that's what i came up with. Chicken thighs are softer and juicier. It is very spicy and tangy, easy to make, and he loves it!
Provided by Anna Rivera
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish.
- Mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined. Place the chicken thighs in the baking dish, and coat them with a layer of sauce. Cover the dish with foil.
- Bake in the preheated oven for 20 minutes. Remove the foil, and bake until the chicken has cooked through, and the sauce has thickened and started to brown, about 20 more minutes.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 11.1 g, Cholesterol 141.8 mg, Fat 24.7 g, Fiber 2.2 g, Protein 39.3 g, SaturatedFat 6.8 g, Sodium 1610.2 mg, Sugar 7.9 g
MEXICAN-SPICED CHICKEN THIGHS
Mexican-Spiced Chicken Thighs take less than 5 minutes to get in the oven and are amazing served up with warm tortillas. It's an easy and delicious dinner!
Provided by Rachel Farnsworth
Categories Main Dish
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
- Lay out the chicken thighs in the prepared pan, skin-side up. Squeeze the lime juice all over the meat.
- Combine all the spices in a small bowl. Sprinkle generously over the meat.
- Divide the butter up into 8 little clumps. Place 1 clump on top of each chicken thigh.
- Bake for about 45 minutes.
Nutrition Facts : Calories 587 kcal, Carbohydrate 5 g, Protein 37 g, Fat 46 g, SaturatedFat 15 g, Cholesterol 244 mg, Sodium 550 mg, Fiber 1 g, ServingSize 1 serving
TANDOORI CHICKEN THIGHS
These tandoori chicken thighs are bursting with Indian flavors. Marinated in yogurt and seasoned with spices, they come out wonderfully tender and juicy!
Provided by Becky Hardin
Categories Main Course
Time 2h40m
Number Of Ingredients 12
Steps:
- In a small bowl stir together yogurt, olive oil, and all of the spices.
- Rub yogurt marinade over chicken thighs and place in a bowl.
- Cover and leave to marinade for a minimum of two hours to overnight.
- Once well-marinated, preheat oven to 425 degrees Fahrenheit.
- Spread the marinated chicken thighs skin side up in a 8 by 8 inch parchment or foil lined pan.
- Bake in oven for 30 to 35 minutes or until juices run clear and the internal temperature of the chicken is 165 degrees F.
- If you would like to crisp up your chicken even further, turn on broiler and broil chicken for one to two minutes or until it has reached desired crispiness.
- Take chicken out of oven and let it rest for 10 minutes before enjoying.
- Sprinkle with cilantro and fresh lime, optional
Nutrition Facts : Calories 451 kcal, Carbohydrate 2 g, Protein 29 g, Fat 36 g, SaturatedFat 9 g, Cholesterol 167 mg, Sodium 1302 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MEXICAN PULLED (SHREDDED) CHICKEN
This Mexican Pulled Chicken is juicy and smoky- tender chicken thighs are shredded with two forks, perfect for burrito bowls, tacos, enchiladas, and more!
Provided by Elizabeth Lindemann
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Mix the olive oil (2 tablespoons), smoked paprika (1 tablespoon), ground coriander (1 teaspoon), ground cumin (1 teaspoon), garlic powder (1 teaspoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and lime juice and zest (from one lime) in a small bowl or glass measuring cup.
- Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top (it will be thick) and or stir to coat each piece of chicken evenly (if in a bag, just smoosh it around until everything is evenly coated). Cover and refrigerate for at least 20 minutes, or as long as 24 hours.
- Heat a large (12-inch) non-stick skillet over medium high heat (see notes for other skillets). Add marinated chicken; sear without moving on one side for 5-7 minutes (check that it's not burning after 2-3 minutes- you may want to turn the heat down to medium if you have very hot burners or flip it earlier if it's cooking fast).
- Once the seared side is browned and looking crispy, flip to other side and sear, until chicken is cooked through to 165 degrees F or meat is no longer pink (another 5-10 minutes, depending on thickness and size of chicken. Turn the heat down to medium or medium-low if both sides are seared but inside is not yet cooked the whole way). If you have a lid to your skillet, you can cover it to speed up the cooking time a bit.
- Remove chicken from skillet to a cutting board. Allow to rest for 5 minutes, then shred with two forks. Optional: for an extra punch of flavor, you can return the shredded chicken to the skillet to coat in the cooking juices.
- Serve with a squeeze of fresh lime juice garnished with fresh cilantro, if desired. Use in enchiladas, on tacos or burritos, in bowls, or on its own as a main course.
Nutrition Facts : Calories 184 kcal, Carbohydrate 1 g, Protein 22 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 490 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
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
ROASTED LEMON CHICKEN THIGHS WITH POTATOES
Roasted lemon chicken thighs with potatoes is a one-pan dinner prepared in 5 minutes with only 7 ingredients. It's a quick and easy meal for every day.
Provided by chpmnk42
Categories Baked Chicken Thighs
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Season chicken thighs with salt and pepper on all sides.
- Heat olive oil in a roasting pan set over two burners at medium-high heat. Sear chicken skin-side down in the hot oil for 5 to 7 minutes. Turn chicken thighs and add potatoes. Mix potatoes with oil. Add lemon slices and garlic cloves and toss everything together so potatoes and garlic are well-coated in olive oil.
- Transfer chicken to the oven and cook until chicken is cooked through and the potatoes are tender, about 30 minutes. Remove from the oven and stir in the parsley before serving.
Nutrition Facts : Calories 935.5 calories, Carbohydrate 24 g, Cholesterol 284.1 mg, Fat 56.5 g, Fiber 2.8 g, Protein 79.5 g, SaturatedFat 14.5 g, Sodium 266.4 mg, Sugar 0.1 g
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