Mexican Smothered Chicken Thighs

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. 2

   In a large skillet, brown chicken in oil in batches. Transfer to a greased 13x9-in. baking dish.

3. 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.

4. 4

   Cover and bake at 350u00b0 for 30-35 minutes or until a thermometer reads 170u00b0-175u00b0. Freeze option: 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 and adding a little broth or water if necessary.

* Per serving · 4 servings · Values may vary.