Tex-Mex Pan Thighs With Fresh Fruit Salsa

Total Time
25mins
Prep 10 mins
Cook 15 mins

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 Nutrition

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.
Most Helpful

This is a great chicken recipe! I kinda tweaked it a tad by using boneless skinless chicken breasts and I grilled them with rub posted. The salsa is so interesting, I normally do not like fruit mixed with my meat but the cantaloupe really paired nicely with the rest of this dish. The salsa actuatlly tasted a lot better the next day for lunch after it had time to mellow I think.

anme April 23, 2008