Mexican Smothered Chicken Thighs

By Addie

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

MY NOTES: This was very tasty served with rice, with the extra sauce spooned over the rice. Even Jack liked it. It was spicy, but not excessively so. I used two small jalapeno peppers. Next time I will skip the milk/flour and just brown the chicken thighs with the seasoning on them. I served this with homemade Mexicorn which was tasty.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon seasoned salt
• 1 teaspoon salt
• 1 teaspoon pepper
• 3/4 cup 2% milk
• 3-4 bone-in chicken thighs
• ................................................
• 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

Preparation

Step 1

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 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.

Cover and bake at 350° for 45 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.