Mexican Smothered Chicken Thighs |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Chicken thighs are a juicier, less expensive alternative to boneless, skinless chicken breasts. They're used to perfection in this Mexican-inspired dish. â Jeanne Trudell, Del Norte, Colorado Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 tablespoon seasoned salt |
1 teaspoon salt |
1 teaspoon pepper |
3/4 cup 2% milk |
8 bone-in chicken thighs (about 3 pounds), skin removed |
3 tablespoons olive oil |
1 medium onion, chopped |
2 jalapeno peppers, seeded and chopped |
2 cans (8 ounces each) tomato sauce |
1 cup water |
1 tablespoon chili powder |
2 teaspoons garlic powder |
2 teaspoons ground cumin |
Directions:
1. In a shallow bowl, combine the flour, seasoned salt, salt and pepper. Place milk in a separate shallow bowl. Coat chicken with flour mixture, then dip in milk and coat again with flour mixture.
2. In a large skillet, brown chicken in oil in batches. Transfer to a greased 13-in. x 9-in. baking dish.
3. In the same skillet, saute onion and jalapenos until tender. Add the tomato sauce, water and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened, stirring occasionally. Pour over chicken.
4. Cover and bake at 350° for 30-35 minutes or until chicken juices run clear. Yield: 8 servings.
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