Mexican Smothered Chicken Thighs with Rice Recipe

Name: Mexican Smothered Chicken Thighs with Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 whole Bone In Chicken Thighs, Skin Removed; 2 cups Flour; 2 Tablespoons Seasoned Salt; 2 teaspoons Salt; 2 teaspoons Pepper; 1- 1/2 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; 1/2 teaspoons Chili Powder; Mexican Rice, To Serve

Servings: persons

10 whole Bone In Chicken Thighs, Skin Removed
2 cups Flour
2 Tablespoons Seasoned Salt
2 teaspoons Salt
2 teaspoons Pepper
1- 1/2 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
1/2 teaspoons Chili Powder
Mexican Rice, To Serve

1
Remove skin from chicken.
2
In a bowl, combine flour, seasoned salt, salt and pepper.
3
Pour milk in a separate, shallow bowl.
4
Press chicken into the flour mixture, then the milk, then the flour mixture again.
5
Set aside.
6
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.
7
Transfer to a sprayed 9 x 13 casserole dish.
8
In the same skillet, saute onion and jalapenos until tender.
9
Add tomato sauce, water and spices.
10
Bring to a boil then reduce heat and simmer, uncovered for 5 minutes or until thickened.
11
Pour over chicken.
12
Cover and bake at 350 degrees F for 35 minutes or until chicken juices run clear.
13
Serve chicken and sauce over Mexican rice.
14
Ole!

736

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 10 whole Bone In Chicken Thighs, Skin Removed, 2 cups Flour, 2 Tablespoons Seasoned Salt, 2 teaspoons Salt, and more.

Yes, Mexican Smothered Chicken Thighs with Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Smothered Chicken Thighs with Rice

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