Best Southwest Chicken Thighs Recipes

SOUTHWEST CHICKEN THIGHS image

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

Southwest Chicken Thighs and Rice image

Provided by Lynn Clay @LavenderLynn

Categories Chicken

Number Of Ingredients 19

6 boneless, skinless chicken thighs
1 1/2 teaspoon(s) chili powder
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) cumin
1/2 teaspoon(s) salt
3 tablespoon(s) olive oil, extra virgin, divided
3/4 cup(s) sweet onion, diced
1 1/4 cup(s) white rice, long grain
2 clove(s) garlic, minced
1/1/2 teaspoon(s) cumin
2 tablespoon(s) cilantro, chopped
2 1/2 cup(s) water
1/2 teaspoon(s) salt
1 avocado, mashed
1/3 cup(s) olive oil, extra virgin
1 1/4 cup(s) cilantro, chopped
2 clove(s) garlic, minced
3 tablespoon(s) lime juice
1 1/2 tablespoon(s) white wine vinegar

Steps:

Mix chili powder, cumin, garlic, and salt. Apply and rub the mix to both sides of chicken thighs.
Heat 1 1/2 tsp oil in pan over medium heat. Brown each side of chicken thighs approx. 3 min on each side. Remove from pan.
Put the 1 1/2 tsp oil in pan over medium add onion and cook until soft, approx. 3 minutes. Add the cumin, garlic, rice, 2 T cilantro and cook for 2 minutes until rice is slightly browned.
Add water and salt to pan and bring to a boil. Add the browned chicken and lower the heat. Cover and cook at a simmer until rice is done, about 20 minutes.
Put sauce ingredients (last six ingredients) into a blender and process until smooth. If mixture is too thick add a little water.

Southwest Chicken Thighs image

Provided by Francine Lizotte @ClubFoody

Categories Casseroles

Number Of Ingredients 18

4 large bone-in chicken thighs
1/2 tablespoon(s) mild paprika, or as needed
1 teaspoon(s) ground himalayan sea salt, or as needed
1 teaspoon(s) freshly ground black pepper, or to taste (i always use mixed peppercorns)
1 tablespoon(s) olive oil
1 tablespoon(s) oliclarified butterve oil
3/4 cup(s) red onions, finely chopped
3/4 cup(s) celery, finely chopped
3/4 cup(s) red peppers, finely chopped
2 large cloves garlic, pressed
1/4 cup(s) dry white wine
1 tablespoon(s) fresh rosemary, chopped
1 tablespoon(s) chipotle in adobo, puréed
1/4 cup(s) freshly squeezed lemon juice
2/3 cup(s) low-sodium chicken broth
1/2 tablespoon(s) lemon zest
1 can(s) (12 oz./341 ml.) corn kernels, drained
2/3 cup(s) 35% 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 tbsp. 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.
To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=_1vgFNZo2mk