Mexican Smothered Chicken
1 cup flour
1 Tbsp seasoned salt
1 tsp salt
1 tsp pepper
3/4 cup 2% milk
8 bone-in skinless chicken thighs (about 3 lbs)
3 Tbsp olive oil
1 medium onion, chopped
2 jalapeno peppers, seeded and chopped
2 cans (8 oz) tomato sauce
1 cup water
1 Tbsp chili powder
2 tsp garlic powder
2 tsp ground cumin
In a shallow bowl, combine the flour, seasoned salt, salt and pepper. Place milk in a different shallow bowl. Coat chicken with the flour mixture, then dip in milk and coat again with the flour mixture.
In a large skillet, brown chicken in batches. Transfer to a greased 9" x 13" baking dish.
In the same skillet, sauté onin and jalapenos until tender. Add tomato sauce, water and spices. Bring to boil. Reduce heat, simmer uncovered for 5 minutes until thickened, stirring occasionally. Pour over chicken. Cover and bake at 350°F for 30-35 minutes or until chicken juices run clear.
- from Janet McMillan October 2015
1 cup flour
1 Tbsp seasoned salt
1 tsp salt
1 tsp pepper
3/4 cup 2% milk
8 bone-in skinless chicken thighs (about 3 lbs)
3 Tbsp olive oil
1 medium onion, chopped
2 jalapeno peppers, seeded and chopped
2 cans (8 oz) tomato sauce
1 cup water
1 Tbsp chili powder
2 tsp garlic powder
2 tsp ground cumin
In a shallow bowl, combine the flour, seasoned salt, salt and pepper. Place milk in a different shallow bowl. Coat chicken with the flour mixture, then dip in milk and coat again with the flour mixture.
In a large skillet, brown chicken in batches. Transfer to a greased 9" x 13" baking dish.
In the same skillet, sauté onin and jalapenos until tender. Add tomato sauce, water and spices. Bring to boil. Reduce heat, simmer uncovered for 5 minutes until thickened, stirring occasionally. Pour over chicken. Cover and bake at 350°F for 30-35 minutes or until chicken juices run clear.
- from Janet McMillan October 2015