Mexican Chicken

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon seasoned salt
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3/4 cup 2% milk
  • 8 bone-in chicken thighs (about 3 pounds), skin removed
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 2 cans (8 ounces each) tomato sauce
  • 1 cup water
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin

Directions

  • In a shallow bowl, combine the flour, seasoned salt, salt and pepper. Place milk in a separate shallow bowl. Coat chicken with flour mixture, then dip in milk and coat again with flour mixture.
  • In a large skillet, brown chicken in oil in batches. Transfer to a greased 13-in. x 9-in. baking dish.
  • In the same skillet, saute onion and jalapenos until tender. Add the tomato sauce, water and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened, stirring occasionally. Pour over chicken.
  • Cover and bake at 350° for 30-35 minutes or until chicken juices run clear. Yield: 8 servings.