Texican Smothered Chicken
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Family Tested & Approved
boneless skinless chicken thighs (depending on size)
15 oz. diced tomatoes, no salt added
water or chicken stock
Cut pablano and jalapeno peppers, tomatillos and onion in half. Place on a baking sheet and place under a low broiler for about 7-10 just to char slightly.
Place charred veggies in a food processor and pulse just a few times. You want chopped veggies, not pureed.
Season chicken on both sides with your favorite seasonings, I like to use granulated garlic and onion powder and black pepper. Lightly brown on both sides in about 1 tablespoon of olive oil.
Pour charred veggies over chicken.
To you skillet add canned tomatoes, 1/2 c. of water or chicken stock, chili powder, cumin, paprika, granulated garlic, Worcestershire and lemon juice and mix well.
Simmer uncovered for about 30 min.
Serve over spanish rice, top with a Mexican crumbling cheese.
NOTE: This can also be cooked in a slow cooker and the chicken shredded, add uncooked instant rice, or pre-cooked long grain rice to pot once chicken is done.