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
- 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
- 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 13x9-in. baking dish.
- 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.
Cover and bake at 350° for 30-35 minutes or until a thermometer reads 170°-175°.
Freeze option: Place cooled chicken with sauce in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring and adding a little broth or water if necessary. Yield: 8 servings.
Originally published as Mexican Smothered Chicken Thighs in Simple & Delicious February/March 2011, p52
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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