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Before you jump to Mexican chicken thighs recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.
Many of us believe that comfort foods are bad for us and that we need to keep away from them. At times, if your comfort food is basically candy or other junk foods, this can be true. Otherwise, comfort foods can be super nutritious and good for you. There are some foods that actually can raise your moods when you eat them. If you seem to be a little bit down and you’re needing an emotional pick me up, try a number of these.
If you wish to fight depression, try eating some cold water fish. Cold water fish like tuna, trout and wild salmon are chock full of DHA and omega-3 fats. These are two substances that increase the quality and function of the grey matter in your brain. It’s the truth: eating tuna fish sandwiches can truly help you battle your depression.
Now you can see that junk food isn’t necessarily what you should eat when you are wanting to help your moods get better. Try a few of these tips instead.
We hope you got insight from reading it, now let’s go back to mexican chicken thighs recipe. You can cook mexican chicken thighs using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to prepare Mexican chicken thighs:
- You need 6 boneless chicken thighs
- Provide 1 can whole kernel corn, drained
- Provide 1/2 red cabbage, large shreds
- Use 1 medium onion, diced
- Provide 1 can Rotel
- Prepare 3 Tbsp tomato paste
- You need 1 tsp cumin
- Take 1 tsp garlic powder
- Take 1 tsp paprika
- Provide 2 tsp dried cilantro
- Get 2 tbsp butter
- Take Salt
- You need Pepper
- Get 2 tbsp vegetable oil
Instructions to make Mexican chicken thighs:
- Cut off any excess fat from chicken thighs. Cut into bite size pieces and put in bowl, season with salt, pepper and garlic. Toss to coat all pieces. Set aside.
- Prepare vegetables: - Small dice onion - Shred cabbage in large shreds - Drain corn
- Heat oil in large saucepan on medium high heat. Sautee chicken to color on both sides. Remove to plate and keep warm.
- Next add onions to pan and cook until transparent. Add in cabbage next and sautéed until soft. Add in corn, Rotel, tomato paste, cumin, paprika, cumin and cilantro. Stir to combine. Add chicken back to pot and toss together.
- Cover and reduce heat to medium low to finish cooking chicken, about 20 minutes.
- Remove lid and turn heat up to medium high and add butter to make sauce. Adjust salt & pepper. Serve over rice.
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