Totally Delish Southwestern Style Chicken

I almost had a heart attack last night! We had the most amazing southwestern style chicken every. AND guess who cooked it??? The HUBSTER! For all who don't know, the man can't cook, at least that is what I thought until last night. I'm thinkin' the hubster's been holding out on me so he can get away with having to slave over the stove. But ya know what they say, "All things eventually come out into the light." Ha!

I had seasoned about a 1 1/2 - 2 lbs of chicken thighs the night before with a chili rub I made off the cuff. I left it in the frig to marinate overnite. What's in the rub, Ana?? Do tell! Here's the rub recipe (please adjust as you feel fit):

Chili rub:
1-2 teaspoons chili powder
1/4 teaspoon coriander
1/4 teaspoon allspice
1-2 teaspoons onion powder
1-2 teaspoons garlic powder
1/4 teaspoon thyme
1-2 teaspoons creole seasoning (We love Tony Chachere's)

Rub into chicken and marinade overnite.

Here is the recipe for the Southwestern dish:

Ingredients:
1 medium size onion
2 cloves garlic minced
1 medium size green bell pepper
3 handfuls of cut baby bella mushrooms
1 medium size tomato, diced
3 tablespoons of EVOO (extra virgin olive oil)
1 teaspoon of butter
4 tablespoons of teriyaki sauce
1 teaspoon molasses
1 teaspoon honey
1 tablespoon hot pepper sauce (optional)
1 1/2 - 2lbs of the marinated chicken

Directions:
Bake chicken in oven at 400 degrees for about 20 minutes. You want the chicken to have a golden brown color to the skin. Remove from oven and put in a large skillet and add all the remaining ingredients. Simmer over low heat for about 20-40 minutes or until the chicken is thoroughly cooked through.

Serve with hot steamed rice, baked sweet potate or regular potato.

If you are a vegetarian you can substitute other veggies and firm tofu for the chicken. I'm thinking sugar snap peas, broccoli, carrots, cauliflower etc would go nicely in place of chicken.


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