Mexican Smothered Chicken Thighs

by MacroMeals
Prep: 20m
Cook: 35m
poultry
Mexican Smothered Chicken Thighs - Image

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Ingredients
Servings:8
1cupall-purpose flour
1tbspseasoned salt
1tspsalt
1tspblack pepper
3/4cup2% milk
3lbbone-in chicken thighs
3tbspolive oil
1onion
2jalapeno pepper
16oztomato sauce
1cupwater
1tbspchili powder
2tspgarlic powder
2tspground cumin
Nutrition Facts

Per serving

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Instructions
  1. 1

    Dredge the chicken

    In a shallow bowl, combine the flour, seasoned salt, salt, and pepper. Pour the milk into a separate shallow bowl. Pat 8 bone-in chicken thighs dry and remove the skin — keeps this lean without losing the crust. Coat each thigh in the flour mixture, dip in the milk, then coat again in the flour mixture.

  1. 2

    Brown the chicken

    Heat the olive oil in a large skillet over medium-high heat. Brown the chicken in batches, a few minutes per side, until golden. Transfer to a greased 13x9-inch baking dish.

  2. 3

    Build the sauce

    In the same skillet, sauté the chopped onion and chopped, seeded jalapeños until softened, about 5 minutes. Stir in the tomato sauce, water, chili powder, garlic powder, and cumin. Bring to a boil, then reduce heat and simmer uncovered for 5 minutes, stirring occasionally, until slightly thickened. Pour the sauce over the chicken.

  3. 4

    Bake

    Cover and bake at 350°F for 30-35 minutes, until a meat thermometer reads 170-175°F in the thickest part of a thigh.

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Mexican Smothered Chicken Thighs

Created by: MacroMeals

Prep Time: 20m
Cook Time: 35m
Servings: 8

Ingredients

  • 1 cup all-purpose flour
  • 1 tbsp seasoned salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 3/4 cup 2% milk
  • 3 lb bone-in chicken thighs
  • 3 tbsp olive oil
  • 1 onion
  • 2 jalapeno pepper
  • 16 oz tomato sauce
  • 1 cup water
  • 1 tbsp chili powder
  • 2 tsp garlic powder
  • 2 tsp ground cumin

Instructions

  1. Dredge the chickenIn a shallow bowl, combine the flour, seasoned salt, salt, and pepper. Pour the milk into a separate shallow bowl. Pat 8 bone-in chicken thighs dry and remove the skin — keeps this lean without losing the crust. Coat each thigh in the flour mixture, dip in the milk, then coat again in the flour mixture.
  2. Brown the chickenHeat the olive oil in a large skillet over medium-high heat. Brown the chicken in batches, a few minutes per side, until golden. Transfer to a greased 13x9-inch baking dish.
  3. Build the sauceIn the same skillet, sauté the chopped onion and chopped, seeded jalapeños until softened, about 5 minutes. Stir in the tomato sauce, water, chili powder, garlic powder, and cumin. Bring to a boil, then reduce heat and simmer uncovered for 5 minutes, stirring occasionally, until slightly thickened. Pour the sauce over the chicken.
  4. BakeCover and bake at 350°F for 30-35 minutes, until a meat thermometer reads 170-175°F in the thickest part of a thigh.

Notes & Tips

Bone-in thighs put about 27g of protein on the plate per serving for 301 calories — a solid ratio for something that tastes this good. Pulling the skin off before dredging keeps the fat in check while the flour-and-milk coat still gives you texture. Eight servings means this one's built for meal prep: it holds up in the fridge for days and reheats fine with the sauce still on it.