Mexican Baked Chicken Magnifico

• 8 pieces Small Boneless Skinless Chicken Thighs, From Butcher/Meat Market
• 1 Tablespoon White Vinegar (clean Chicken Thighs)
• 1 cup Uncooked Brown Rice
• 1 whole Medium Yellow Onion, Diced
• 1/4 teaspoons Each: Salt, Black Pepper
• 2 sprigs Chopped Fresh Cilantro
• 2 whole Roasted Red Peppers (from A Jar)
• 1 whole Jalapeno Pepper (remove Stem) Keep Seeds For Heat
• 1 teaspoon Chipotle Chili, From A Can
• 2 cups Low Sodium Chicken Stock

1. Preheat oven to 375 F.
2. In a medium size mixing bowl add the chicken thighs.
3. Fill bowl halfway with water then add vinegar.
4. Stir around to clean the thighs, let them soak a few minutes, then dry the chicken thighs on paper towels.
5. In a mixing bowl add the uncooked rice, diced onion, salt, pepper and cilantro and mix well with a spoon.
6. Dice the roasted red peppers, jalapeno pepper and chipotle, add them into the mixing bowl and stir mixture together to incorporate all ingredients.
7. Into a 9 x 12 baking dish add chicken thighs in a single layer.
8. Add chicken stock.
9. Pour the rice mixture into the dish and spread it out over the chicken thighs with a spatula.
10. Cover dish with a sheet of foil and bake at 375 F for 35 minutes.
11. Then uncover the dish and cook for an additional 10 minutes of baking time.
12. Total bake time 45 minutes.
13. Juicy and spicy!
14. Enjoy!

chicken, white vinegar, brown rice, yellow onion, salt, fresh cilantro, red peppers, pepper, chipotle chili, chicken

Taken from tastykitchen.com/recipes/main-courses/mexican-baked-chicken-magnifico/ (may not work)