Mexican Smothered Chicken Thighs
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 8 servings.
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
Ingredients
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1 cup all-purpose flour
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1 tablespoon seasoned salt
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1 teaspoon salt
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1 teaspoon pepper
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3/4 cup 2% milk
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8 bone-in chicken thighs (about 3 pounds), skin removed
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3 tablespoons olive oil
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1 medium onion, chopped
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2 jalapeno peppers, seeded and chopped
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2 cans (8 ounces each) tomato sauce
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1 cup water
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1 tablespoon chili powder
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2 teaspoons garlic powder
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2 teaspoons ground cumin
Directions
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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.
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2.
In a large skillet, brown chicken in oil in batches. Transfer to a greased 13x9-in. baking dish.
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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.
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4.
Cover and bake at 350° for 30-35 minutes or until a thermometer reads 170°-175°.
Nutrition Facts
1 each: 301 calories, 15g fat (4g saturated fat), 88mg cholesterol, 802mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 27g protein.
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