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Before you jump to Mexican chicken thighs recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.
Most of us believe that comfort foods are bad for us and that we have to stay away from them. But if your comfort food is candy or junk food this might be true. Other times, though, comfort foods can be altogether nourishing and it’s good for you to consume them. Several foods actually do raise your mood when you eat them. If you feel a little bit down and you’re needing an emotional pick me up, try some of these.
Your mood could truly be helped by green tea. You just knew green tea had to be in this article somewhere, right? Green tea is loaded with a particular amino acid referred to as L-theanine. Studies show that this specific amino acid can actually induce brain waves. This will better your brain’s focus while also relaxing the rest of your body. You likely already knew how easy it is to get healthy when you drink green tea. And now you know it can help raise your mood also!
As you can see, you don’t need to stuff your face with junk food when you wish to feel better! Test out these tips instead!
We hope you got benefit from reading it, now let’s go back to mexican chicken thighs recipe. You can have mexican chicken thighs using 14 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Mexican chicken thighs:
- Use boneless chicken thighs
- Use whole kernel corn, drained
- Take red cabbage, large shreds
- Use medium onion, diced
- You need Rotel
- Get tomato paste
- You need cumin
- Provide garlic powder
- Prepare paprika
- Provide dried cilantro
- Provide butter
- Use Salt
- Use Pepper
- Provide 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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