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This recipe is tasty and the chicken is fall-off-the-bone tender. Serve with your favorite Mexican rice.
Remove skin from chicken. In a bowl, combine flour, seasoned salt, salt and pepper. Pour milk in a separate, shallow bowl.
Press chicken into the flour mixture, then the milk, then the flour mixture again. Set aside. Heat up several tablespoons of olive oil in a large skillet and pan sear each chicken thigh until flour is starting to turn golden brown. Transfer to a sprayed 9 x 13 casserole dish.
In the same skillet, saute onion and jalapenos until tender. Add tomato sauce, water and spices. Bring to a boil then reduce heat and simmer, uncovered for 5 minutes or until thickened. Pour over chicken.
Cover and bake at 350ºF for 35 minutes or until chicken juices run clear. Serve chicken and sauce over Mexican rice.
Ole!
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