The Pioneer Woman Tasty Kitchen
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Mexican Smothered Chicken Thighs with Rice

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Level: Easy

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Description

This recipe is tasty and the chicken is fall-off-the-bone tender. Serve with your favorite Mexican rice.

Ingredients

  • 10 whole Bone In Chicken Thighs, Skin Removed
  • 2 cups Flour
  • 2 Tablespoons Seasoned Salt
  • 2 teaspoons Salt
  • 2 teaspoons Pepper
  • 1-½ cup Milk
  • Olive Oil For Pan Searing
  • 1 whole Onion, Chopped
  • 2 whole Jalapeno Peppers (seeded And Chopped)
  • 16 ounces, fluid Tomato Sauce
  • 1 cup Water
  • 2 teaspoons Garlic Powder
  • 2 teaspoons Cumin
  • ½ teaspoons Chili Powder
  • Mexican Rice, To Serve

Preparation

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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