southwest chicken thighs and rice

(2 ratings)
Recipe by
Lynn Clay
Portland, OR

Great combination of chicken and rice.

(2 ratings)
yield 5 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For southwest chicken thighs and rice

  • 6
    boneless, skinless chicken thighs
  • 1 1/2 tsp
    chili powder
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    cumin
  • 1/2 tsp
    salt
  • 3 Tbsp
    olive oil, extra virgin, divided
  • 3/4 c
    sweet onion, diced
  • 1 1/4 c
    white rice, long grain
  • 2 clove
    garlic, minced
  • 1/1/2 tsp
    cumin
  • 2 Tbsp
    cilantro, chopped
  • 2 1/2 c
    water
  • 1/2 tsp
    salt
  • 1
    avocado, mashed
  • 1/3 c
    olive oil, extra virgin
  • 1 1/4 c
    cilantro, chopped
  • 2 clove
    garlic, minced
  • 3 Tbsp
    lime juice
  • 1 1/2 Tbsp
    white wine vinegar

How To Make southwest chicken thighs and rice

  • 1
    Mix chili powder, cumin, garlic, and salt. Apply and rub the mix to both sides of chicken thighs.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Put sauce ingredients (last six ingredients) into a blender and process until smooth. If mixture is too thick add a little water.

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