Texican Smothered Chicken

Lynn Socko


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.


★★★★★ 5 votes

15 Min
40 Min
Stove Top


Add to Grocery List

  • 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
  • 1
    pablano pepper
  • 1 small
    sweet onion
  • 1
  • 1 tsp
    granulated garlic
  • 2 tsp
  • 2 Tbsp
    chili powder
  • 1 tsp
  • 1 Tbsp
    worchestshire sauce
  • 1/2 tsp
    lemon juice
  • ·
    rice, opt

How to Make Texican Smothered Chicken


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

Printable Recipe Card

About Texican Smothered Chicken

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

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