Texican Smothered Chicken

5
Lynn Socko

By
@lynnsocko

I LOVE boneless skinless chicken thighs, so I'm always looking for new and different ways to utilize them. This was born of my love of Mexican food.

Rating:
★★★★★ 5 votes
Comments:
Serves:
4
Prep:
15 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

4-8
boneless skinless chicken thighs (depending on size)
1 can(s)
15 oz. diced tomatoes, no salt added
1/2 c
water or chicken stock
2
tomitallos
1
pablano pepper
1 small
sweet onion
1
jalapeno
1 tsp
granulated garlic
2 tsp
cumin
2 Tbsp
chili powder
1 tsp
paprika
1 Tbsp
worchestshire sauce
1/2 tsp
lemon juice
rice, opt

How to Make Texican Smothered Chicken

Step-by-Step

  • 1Cut 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.
  • 2Place charred veggies in a food processor and pulse just a few times. You want chopped veggies, not pureed.
  • 3Season 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.
  • 4Pour charred veggies over chicken.
  • 5To 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.
  • 6Simmer uncovered for about 30 min.
  • 7Serve over spanish rice, top with a Mexican crumbling cheese.
  • 8NOTE: 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.

Printable Recipe Card

About Texican Smothered Chicken

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Healthy