Mexican Chicken Thighs

I had no idea what to call this dinner.  My son and I started out with the thought of making  Chicken Tortilla Soup, inspired by our favorite Mexican restaurant.  As you can see from the picture, this is not soup, more of a stew I think.   I have never learned the heat value of the vast variety of chili peppers so I have trepidation in using them – too easy to get the ratio wrong when you are adding your own.  I had read a few recipes using Rotel tomato and chili blend and though I might give it a try.  I was pleased with just the right amount of heat for this dish.  The one ingredient we did have was the zucchini which was in the original soup – a nice touch to the classic mexican flavors.  Cook the chicken thighs very well – the skin will be come extra crispy and the meat will shred easily. 

5 Chicken Thighs

In a large bowl combine the following to coat chicken:

1/4 cup flour (I used Spelt flour)

1 tbsp Chili Powder

1 tbsp Smoked Paprika

1 tsp Salt

  • In a medium bowl, combine the coating and dredge the chicken thighs
  • Place the chicken skin side up on a rimmed cookie sheet lined with foil
  • Bake for about an hour or until the skin is extra crispy and the chicken is well done

In a large saute pan, heat 2 tbsp canola oil and add: 

1/2 cup chopped onion (I use frozen)

1 Carrot, diced

  • Saute until the vegetables start to brown and then add:

3 cans of Rotel Tomato and Chili blend

2 tbsp Chili Powder

1 tbsp Smoked Paprika

Salt and Pepper

  • Simmer until the carrots are tender, take off the heat and puree with a hand-held blender
  • Add the follow vegetables and return to the heat

1 medium Zucchini, cut into large chunks

3 ears of Sweet Corn, cut from the cob

  • Cook until the zucchini is tender
  • Adjust the seasoning with:

1 tbsp Honey – swirl the spoon through the vegetables to combine

additional Salt and Pepper to taste

  • Take the chicken thighs and shred the meat and  cut the skin into strips and place in a bowl
  • Ladle the vegetable mixture over the chicken
  • Top with Cilantro and Sour Cream

Oh yes, the tortillas – we cut small corn tortillas in half and then in six slices and toasted in the toaster until they dried out a bit.  We didn’t use them with the dish the first time around (forgot them..) but when we reheated the leftover vegetable mixture we mixed a few in and they soften up nicely – delicious! 

 

My new favorite pantry item

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