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Mexican Smothered Chicken Thighs Recipe

Mexican Smothered Chicken Thighs Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:8 servings

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

  • 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional 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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.