Mexican Smothered Chicken Thighs with Rice

Ingredients

• 10 whole Bone In Chicken Thighs
• Skin Removed
• 2 cups Flour
• 2 Tablespoons Seasoned Salt
• 2 teaspoons Salt
• 2 teaspoons Pepper
• 1- 1/2 cup Milk
• Olive Oil For Pan Searing
• 1 whole Onion
• Chopped
• 2 whole Jalapeno Peppers (seeded And Chopped)
• 16 ounces
• fluid Tomato Sauce
• 1 cup Water
• 2 teaspoons Garlic Powder
• 2 teaspoons Cumin
• 1/2 teaspoons Chili Powder
• Mexican Rice
• To Serve

Instructions

1. Remove skin from chicken.
2. In a bowl, combine flour, seasoned salt, salt and pepper.
3. Pour milk in a separate, shallow bowl.
4. Press chicken into the flour mixture, then the milk, then the flour mixture again.
5. Set aside.
6. Heat up several tablespoons of olive oil in a large skillet and pan sear each chicken thigh until flour is starting to turn golden brown.
7. Transfer to a sprayed 9 x 13 casserole dish.
8. In the same skillet, saute onion and jalapenos until tender.
9. Add tomato sauce, water and spices.
10. Bring to a boil then reduce heat and simmer, uncovered for 5 minutes or until thickened.
11. Pour over chicken.
12. Cover and bake at 350 degrees F for 35 minutes or until chicken juices run clear.
13. Serve chicken and sauce over Mexican rice.
14. Ole!