SOUTHWEST CHICKEN THIGHS AND RICE

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.