Mexican Smothered Chicken Thighs
"Chicken thighs are a juicier, less expensive alternative to boneless, skinless chicken breasts. They're used to perfection in this Mexican-inspired dish. —Jeanne Trudell, Del Norte, Colorado..."
INGREDIENTS
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1 cup all-purpose flour
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1 tablespoon seasoned salt
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1 teaspoon salt
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1 teaspoon pepper
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3/4 cup 2% milk
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8 bone-in chicken thighs (about 3 pounds), skin removed
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3 tablespoons olive oil
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1 medium onion, chopped
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2 jalapeno peppers, seeded and chopped
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2 cans (8 ounces each) tomato sauce
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1 cup water
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1 tablespoon chili powder
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2 teaspoons garlic powder
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2 teaspoons ground cumin
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