Spicy Chicken Thighs and Rice!

There is nothing worse than coming home from a long, stressful day at work and having to spend hours prepping  (in my case, lots of chopping veggies) to cook a decent, healthy meal (instead of being lazy and buying burritos...which I do...too often). Luckily today I had a defrosted pack of chicken thighs and a lot of random left over ingredients (including a TON of cilantro). After rummaging my cupboards and making some executive side-dish decisions (and a quick pow-wow with Mr. The Abyss Walker)  I frankenstein-ed together a new, SPICY take on chicken thighs and rice! Enjoy!

Chicken Thighs and Rice with Extra Spice

For the Chicken Thighs:

1lb  bone-in chicken thighs

4  tbsp olive oil

2.5 tsp Molé

4 heaping tsp chopped garlic

2 tsp Adobo seasoning

½ red onion, sliced thinly

2 tsp Siracha Chili Sauce

*so...the chicken didn't make the photo-op (for Siracha see below)*

For the Rice:

2 cups cooked brown rice (I used Uncle Ben’s boil-in-a-bag, 1 pack)

8 oz Your favorite chunky salsa (I used Pace HOT)

1 bunch chopped cilantro

1.5 tbsp Siracha

2 tsp chopped garlic

1.5 oz feta cheese, sliced or crumbled

 *...the rice didn't make the photos either*





1. Preheat oven to 360 degrees

2. Place chicken thighs in the center of a baking dish

3. Sprinkle generously with Adobo and Molé

4. Layer raw onion slices and top with garlic

 Ready for the oven!

5. Cook at 360 degrees for 35 mins.

6.  When chicken is almost finished (cooked for 25 mins) drizzle Siracha and return to oven for remaining time

7. Mix cooked brown rice and salsa in a pot on medium heat, stir

8. Add chopped cilantro, feta cheese, garlic and Siracha, stir 

 Delicious!

9. Reduce heat to low, cover and simmer for 8ish mins (until salsa is mostly absorbed)

*Keep covered and warm until ready to eat. Stir before serving!

10. Serve! Yum!

**for additional heat, use more Siracha...if you dare!