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Mexican Smothered Chicken Thighs

Chicken thighs are a juicier, less expensive alternative to boneless, skinless chicken breasts. They're used to perfection in this Mexican-inspired dish. — Jeanne Trudell, Del Norte, Colorado

8 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

1 cup 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

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.
In a large skillet, brown chicken in oil in batches. Transfer to a
greased 13-in. x 9-in. baking dish.
In the same skillet, saute onion and jalapenos until tender. Add the

2 of 2

Mexican Smothered Chicken Thighs (continued)

Directions (continued)

tomato sauce, water and spices. Bring to a boil. Reduce heat;
simmer, uncovered, for 5 minutes or until thickened, stirring
occasionally. Pour over chicken.
Cover and bake at 350° for 30-35 minutes or until chicken juices
run clear. Yield: 8 servings.

Nutrition Facts: 1 serving equals 301 calories, 15 g fat (4 g saturated fat), 88 mg cholesterol, 802 mg sodium, 13 g carbohydrate, 2 g fiber, 27 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.