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Mexican chicken thighs
Mexican chicken thighs

Before you jump to Mexican chicken thighs recipe, you may want to read this short interesting healthy tips about Treats that give You Energy.

We are very mindful that having healthy foods can help us feel better within our bodies. We are likely to feel way less gross whenever we increase our intake of healthy foods and lower our consumption of unhealthy foods. A salad helps us feel a lot better than a piece of pizza (physically at any rate). Deciding on healthier food choices can be challenging if it is snack time. Shopping for goodies can be a difficult task because you have countless options. Here are a handful of healthy snacks that you can use when you need an instant pick me up.

If you’re looking for a speedy snack, you can’t go drastically wrong with a whole grain one. Starting your morning with a piece of whole grain toasted bread can give you that extra boost you need to get going. When you require a fast snack on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Make the modification from refined products just like white bread to the healthier whole grain choices.

You don’t have to look far to discover a wide variety of healthy snacks that can be easily prepared. Being healthy doesnt really need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to mexican chicken thighs recipe. To make mexican chicken thighs you only need 14 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Mexican chicken thighs:
  1. Take 6 boneless chicken thighs
  2. Prepare 1 can whole kernel corn, drained
  3. Get 1/2 red cabbage, large shreds
  4. Take 1 medium onion, diced
  5. Provide 1 can Rotel
  6. Use 3 Tbsp tomato paste
  7. Provide 1 tsp cumin
  8. Prepare 1 tsp garlic powder
  9. You need 1 tsp paprika
  10. Prepare 2 tsp dried cilantro
  11. You need 2 tbsp butter
  12. Take Salt
  13. Get Pepper
  14. Use 2 tbsp vegetable oil
Steps to make Mexican chicken thighs:
  1. 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.
  2. Prepare vegetables: - Small dice onion - Shred cabbage in large shreds - Drain corn
  3. Heat oil in large saucepan on medium high heat. Sautee chicken to color on both sides. Remove to plate and keep warm.
  4. 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.
  5. Cover and reduce heat to medium low to finish cooking chicken, about 20 minutes.
  6. 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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