Mexican Smothered Chicken Thighs with Spanish Rice

Dillon’s had a nice sale on Chicken Thighs recently.  Usually we grill any “on the bone” chicken I buy, but let’s be realistic, it’s NOT really grill season! BRRR! (By the way, that is a “He-We”. I do not grill, that is a Dale-only job.)  What?  You’ve never heard of a He-we before?  Hmm, well, an example of a “She-We” would be: We need to bake those pies today. Get it?  That’s a job I would typically do alone, even though I said “we”. 

Except when Dale and I talk to each we tease: “Is that a YOU-we or a ME-we?” 

  Anywho, I came across this chicken recipe in one of the many recipe magazines that reside in my home and I had to give her a go.  This photo is SUPER ugly, but trust me, the meal was SUPER delish!  For those who are anti-meat with bone, don’t worry, the chicken falls right off the bone, it is so tender. Plus, think how much money you will save your family by being brave and getting this “budget” kind of chicken!  Bone-in is typically cheaper, sale or no.

Mexican Smothered Chicken Thighs with Spanish Rice

024

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

Remove skin from chicken. In a bowl, combine flour and seasonings. Pour milk in a separate, shallow bowl. Press chicken into first flour mixture, then milk, then 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, sautee 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 350* for 35 minutes or until chicken juices run clear.
Serve chicken and sauce over Mexican rice.

Ole’!

~T

Be sure to head over to Post 2 for today to see our photos from Christmas! 🙂

Advertisements

2 thoughts on “Mexican Smothered Chicken Thighs with Spanish Rice

I adore hearing from you, comment away! :)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s