Tender Southwest Chicken Thighs Recipes

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SOUTHWEST CHICKEN



Southwest Chicken image

Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.

Provided by Tamcattt

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 4

Number Of Ingredients 6

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 pinch ground cumin

Steps:

  • In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g

SOUTHWEST CHICKEN



Southwest Chicken image

Chicken breasts are cooked until tender and combined with corn, black beans, cheese and salsa for this festive dish with southwestern flair. The garnishes are optional, but they really make the meal! - Maddymoo, Taste of Home Online Community

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 6 servings.

Number Of Ingredients 5

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 jar (16 ounces) mild salsa
4 boneless skinless chicken breast halves (5 ounces each)
Optional toppings: Sweet red and yellow pepper strips, sour cream, shredded cheddar cheese and sliced green onions

Steps:

  • In a 3-qt. slow cooker, layer three-fourths each of the corn and beans and half the salsa. Arrange chicken over salsa; top with remaining corn, beans and salsa. Cover and cook on low for 4-5 hours or until chicken is tender. , Shred chicken with 2 forks and return to the slow cooker; heat through. Top with the peppers, sour cream, cheese and onions if desired.

Nutrition Facts : Calories 234 calories, Fat 3g fat (1g saturated fat), Cholesterol 52mg cholesterol, Sodium 678mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

SOUTHWEST CHICKEN THIGHS



SOUTHWEST CHICKEN THIGHS image

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

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

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

SOUTHWESTERN CHICKEN THIGH CASSEROLE



Southwestern Chicken Thigh Casserole image

Chicken and rice casserole with a mild Southwestern flair. This is very tasty served with sweet cornbread. I think it would also fare well in tortillas.

Provided by Pam Shultz

Categories     Chicken Casserole

Time 1h25m

Yield 8

Number Of Ingredients 10

nonstick cooking spray
3 cups chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 ⅓ cups whole grain brown rice
1 (10.5 ounce) can condensed cream of chicken soup
2 cups shredded pepper Jack cheese, divided
½ cup sour cream
½ cup salsa verde
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
  • Heat chicken broth in a small pan over medium heat, about 5 minutes.
  • Combine black beans, corn, and rice in a large bowl. Add hot chicken broth, condensed soup, 1 cup pepper Jack cheese, sour cream, and salsa; stir to combine. Stir in chicken. Pour mixture into the prepared baking dish.
  • Bake, uncovered, in the preheated oven for 45 minutes. Top with remaining pepper Jack and bake until center is set, chicken is cooked through, and cheese is golden brown, 15 to 25 more minutes.

Nutrition Facts : Calories 622.6 calories, Carbohydrate 55.8 g, Cholesterol 117.6 mg, Fat 30.1 g, Fiber 6 g, Protein 32.3 g, SaturatedFat 12 g, Sodium 1521.5 mg, Sugar 3 g

SOUTHWESTERN CHICKEN SKILLET



Southwestern Chicken Skillet image

-Renee Shepherd, Felton, California

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 5 servings.

Number Of Ingredients 13

1 pound boneless skinless chicken breasts, cut into strips
3 tablespoons lemon juice
2 garlic cloves, minced
2 tablespoons vegetable oil
2 large sweet red peppers, julienned
2 large sweet yellow peppers, julienned
1 large onion, halved and thinly sliced
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
1 teaspoon ground cumin
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh cilantro

Steps:

  • Sprinkle chicken with lemon juice; set aside. In a large skillet, saute garlic in oil for 1 minute. Add the peppers, onion, oregano, cumin and pepper flakes. Reduce heat; cover and simmer for 10 minutes. , Add the chicken, salt and pepper; cover and simmer for 10-15 minutes or until vegetables are tender and chicken is no longer pink. Sprinkle with cilantro.

Nutrition Facts : Calories 202 calories, Fat 8g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 285mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 20g protein.

TENDER SOUTHWEST CHICKEN THIGHS



TENDER SOUTHWEST CHICKEN THIGHS image

Tender, juicy and flavorful, it's a great weeknight dinner! This one-pot meal can be served as is or over rice. VIDEO https://www.youtube.com/watch?v=_1vgFNZo2mk

Provided by CLUBFOODY

Categories     < 4 Hours

Time 1h40m

Yield 4 thighs

Number Of Ingredients 18

4 large chicken thighs
1/2 tablespoon mild paprika (or as needed)
1 teaspoon sea salt (or as needed)
1 teaspoon black pepper, 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 rosemary, chopped
1 tablespoon chipotle chili (pureed)
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

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 523, Fat 36.7, SaturatedFat 15.8, Cholesterol 141.6, Sodium 723.3, Carbohydrate 27.9, Fiber 4.3, Sugar 3.6, Protein 21.8

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