Recently I have learned about an amazing new protein to use for dinner... boneless skinless chicken thighs! I know these aren't new but I have just always used chicken breasts. Since my resolve a few years back to get over my fear of raw chicken, I have come a long way. From only cutting partially frozen or cooked chicken to actually roasting a whole one, even if I did need help getting the giblets out! Now I have found out how tasty and delicious the thigh is especially when seasoned correctly. This dinner was made possible by one of my new favorite discoveries. Seasoning Rubs are such an easy way to add a lot of flavor with out many calories (careful though some rubs have sugar added)
Because the thighs are boneless, you can get this dinner done pretty quickly though I think that you would also be fine adapting this to a crockpot or dutch oven and letting the chicken cook down. Feel free to change the heat level of the dish by adding more or less hot peppers, my CSA just sent home a bag of the little hot ones and I couldn't resist them all cute colorful ...luckily they didn't over power things.
I was lucky enough to get a goodie bag of Goya treats from Foodbuzz Tastemaker Program that helped the make this dinner possible and want to share! Please leave a comment below and I will pick someone at random to win a prize pack with coupons and 2 recipe books containing some great easy dinners using Goya products.
Mexican Chicken Stew over Yellow Rice
6 boneless skinless chicken thighs
3 tbsp Manzanillo Mexican Spice Blend
3 tbsp Manzanillo Mexican Spice Blend
3 hot peppers - finely diced
1 red bell pepper - thin slices
1 purple bell pepper - thin slices
1 white bell pepper - thin slices
1 red onion - sliced
2 c sliced mushrooms
2 cloves of garlic - smashed
Goya olive oil
Goya Yellow Rice Mix
Goya olive oil
1) Cover the chicken thighs in spice mix and allow to rest for 10-20 min
2) Boil water for rice
3) Heat oil in large wok pan, add garlic and brown, remove before it burns and becomes bitter
4) Sear seasoned chicken thigh - flip over
5) Add onions and peppers - surround chicken thighs
6) Add rice to boiling water, stir to mix and bring back to a boil
7) Add tomato and mushrooms to chicken - cover with lid and allow to simmer for 20-25 min
8) Lower rice to a simmer and let cook for 20-25 min
9) Fluff rice with a fork
Goya olive oil
1) Cover the chicken thighs in spice mix and allow to rest for 10-20 min
2) Boil water for rice
3) Heat oil in large wok pan, add garlic and brown, remove before it burns and becomes bitter
4) Sear seasoned chicken thigh - flip over
5) Add onions and peppers - surround chicken thighs
6) Add rice to boiling water, stir to mix and bring back to a boil
7) Add tomato and mushrooms to chicken - cover with lid and allow to simmer for 20-25 min
8) Lower rice to a simmer and let cook for 20-25 min
9) Fluff rice with a fork
