Tex-Mex Pan Thighs With Fresh Fruit Salsa |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a tasty chicken dish. I got this recipe from friend,who got it from the Ontario Chicken Lovers cookbook. She served it in a hollowed out pineapple 1/2. What a presentation. At home I don't get as fancy so I make it as an easy week night dinner served with rice and salad. Ingredients:
2 teaspoons chili powder |
1 teaspoon dried oregano, leaves |
1/2 teaspoon onion powder |
1/2 teaspoon salt |
1 pinch cayenne pepper |
8 boneless chicken thighs |
cooking spray |
1/2 cup grape tomatoes or 1/2 cup cherry tomatoes, cut in half |
1/2 cup diced pineapple |
1/2 cup cantaloupe ball, you can also cut into chunks |
1 large green onion, thinly sliced |
1 tablespoon minced jalapeno pepper |
1 lime, cut into wedges |
chopped coriander |
Directions:
1. In a large shallow bowl, mix seasonings together.
2. Cut the chicken thighs to open up and then cut into large chunks.
3. Add chicken to the bowl and mix to evenly coat with the spice mixture.
4. Spray a large non-stick frying pan with cooking spray and heat over medium heat.
5. Add Chicken and cook, turning occasionally, about 8-10 minutes until cooked through.
6. Remove chicken to a serving plate and set aside.
7. Stir into the pan, tomatoes, pineapple cantaloupe, green onion and jalapeno pepper.
8. Cook 1 minute or just until warm.
9. Spoon salsa over chicken.
10. Sprinkle with coriander.
11. Serve each with a wedge of lime for squeezing over top.
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