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Mexican Smothered Chicken Thighs

Total Time

Prep: 20 min. Bake: 30 min.

Makes

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
Mexican Smothered Chicken Thighs Recipe photo by Taste of Home

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 13x9-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 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; add a little broth or water if necessary.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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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