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
Can you freeze Mexican Smothered Chicken Thighs?
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.
Peppers (Hot)
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
- 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 13x9-in. baking dish.
- 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 30-35 minutes or until a thermometer reads 170°-175°.
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