southwest chicken thighs and rice
Great combination of chicken and rice.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
5 serving(s)
Ingredients
- 6 boneless, skinless chicken thighs
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 3 tablespoons olive oil, extra virgin, divided
- 3/4 cup sweet onion, diced
- 1 1/4 cups white rice, long grain
- 2 cloves garlic, minced
- 1/1/2 teaspoon cumin
- 2 tablespoons cilantro, chopped
- 2 1/2 cups water
- 1/2 teaspoon salt
- 1 avocado, mashed
- 1/3 cup olive oil, extra virgin
- 1 1/4 cups cilantro, chopped
- 2 cloves garlic, minced
- 3 tablespoons lime juice
- 1 1/2 tablespoons white wine vinegar
How To Make southwest chicken thighs and rice
-
Step 1Mix chili powder, cumin, garlic, and salt. Apply and rub the mix to both sides of chicken thighs.
-
Step 2Heat 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.
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Step 3Put 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.
-
Step 4Add 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.
-
Step 5Put sauce ingredients (last six ingredients) into a blender and process until smooth. If mixture is too thick add a little water.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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