Oven Stovetop. Although the oven does a wonderful job of cooking this recipe, you can also use a crockpot or pressure cooker! This way, you won't have to constantly stir and watch as the recipe cooks. However, not everyone has access to a pressure cooker or crockpot.
Ziploc bag
Stirring Spoon
Glass baking pan
Optional Toppings
Salsa Verde
Salsa Roja
Pico De Gallo
Queso Crema
Shredded Mexican Cheese
Lime Green Salsa
Ingredients
2lbsof Chicken Thighs
1 1/2Cupof Olive Oil
1tbsp.of Vegetable Oil
1Yellow Onion. While yellow onions are common in this dishyou can substitute for red onions to bring a savory flavor and a pop of color. Some yellow onions are sweet.
2Garlic Cloves
1tbsp.of Chili Pepper Flakes
2Tomatoes- diced. Although fresh tomatoes have a fresher and natural flavoryou can substitute fresh tomatoes with diced tomatoes in a can. You can use two cans of 8 ounces of diced tomatoes in this Mexican Braised Chicken Thighs Recipe. While there are whole tomatoes in a can, they are harder to cut. The flavor though should be the same.
1Can of Chili Peppers
1tsp.of Cumin
Instructions
To get the best flavors, I recommend marinating the chicken overnight. During this first step, you can cut the chicken into your preferred sections. You can cut the chicken so it is great for stews and larger meals. It is also possible to shred the meat for tacos and enchiladas.
In a Ziploc bag, add the powder ingredients and one tomato diced. Place this bag in the fridge overnight or for a minimum of two hours before you begin cooking. This will ensure that the flavors will mix and work their way into all the chicken. It creates a uniform taste.
Cut the remainder of the vegetables and simmer it in the skillet with half of the olive oil. The onions and garlic should brown before you move on to the next step. Move it around with the cooking spoon.
In the third step of this Mexican Braised Chicken Thighs Recipe, you should cook the chicken thighs for approximately 15-20 minutes on the stovetop. The only way to check for sure that the chicken is done is to use a thermometer to read the temperature.
Our Mexican Braised Chicken Thighs Recipe calls for baking the Chicken thighs with the rest of the ingredients. Bake the ingredients in stone glassware for approximately 1 hour at 150 degrees Fahrenheit. Add any sauces and toppings you would like as it bakes. Slightly cool before serving.
Notes
This Mexican Braised Chicken Thighs Recipe is relatively easy to follow, however, there are a few tips and tricks you can try to make the process smoother. For instance, chicken thigh meat can be dry, to replenish moisture, marinate in a thick and liquid mixture in the fridge. When making the marinade, you can also add cut-up fresh vegetables like garlic and onion for more flavor.You can also use a crockpot instead of an oven for this Mexican Braised Chicken Thighs Recipe. The crockpot requires less mess and energy. However, it does take longer as the meat cooks and braises for hours.
