832-464-5335 tvcatering@yahoo.com

Yield: 5 to 6 Servings

Cook Time: 1 hr and 30 min


  • 1 pack boneless skinless chicken thighs
  • 1 tsp salt
  • 1 tsp Cajun seasoning
  • 1 tsp garlic powder
  • 1 tsp garlic salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 onion sliced
  • 1 bell pepper
  • 2 to 3 tbsp. canola oil
  • romaine lettuce hearts
  • 4 cheese Mexican blend
  • 2 cans Bush’s Chili Black Beans
  • Spanish rice (homemade or store bought)
  • pico de gallo and guacamole (homemade or store bought)
  • sour cream (optional)


  1. Preheat oven to 350. Remove chicken thighs from package and rinse. Set aside in baking dish.
  2. Mix seasonings together in small bowl with fork
  3. Using spoon or hands season both sides of chicken thighs
  4. Add about 1/2 cup of water in bottom of pan and spread onions and bell peppers on top of chicken thighs
  5. Place chicken in oven for about 45 minutes, be sure to turn once halfway in between cooking time
  6. Open Chili black beans and place in small pot and cook for about 15 mins adding a dash of garlic salt if desired and turn off heat.
  7. Remove chicken from oven, and place 2 to 3 tbsp. of canola oil in sauce pan and turn heat to medium high
  8. Remove chicken from baking dish and place in sauce pan with heated canola oil, brown on both sides about 5 to 7 mins each side being careful not to burn chicken.
  9. Remove from heat and slice chicken
  10. Rinse and dry your romaine hearts with paper towel, place a spoonful of beans, then a few slices of chicken and and a small handful of cheese. Add pico, guacamole, and sour cream, Place Spanish rice on side and dig in!!!
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