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Mexican Smothered Chicken Thighs

 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.


  • 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 13-in. x 9-in. baking dish.
  • In the same skillet, saute onion and jalapenos until tender. Add the

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