Mexican Smothered Chicken Thighs Recipes

MEXICAN SMOTHERED CHICKEN THIGHS

Steps:

• 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 13x9-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 a thermometer reads 170°-175°. Freeze option: Place cooled chicken with sauce in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring; add a little broth or water if necessary.

MEXICAN-SPICED CHICKEN THIGHS

Steps:

• Heat oven to 425 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
• Lay out the chicken thighs in the prepared pan, skin-side up. Squeeze the lime juice all over the meat.
• Combine all the spices in a small bowl. Sprinkle generously over the meat.
• Divide the butter up into 8 little clumps. Place 1 clump on top of each chicken thigh.
• Bake for about 45 minutes.

ONE POT MEXICAN CHICKEN AND RICE

Steps:

• Preheat your oven to 350 degrees.
• Heat the cast iron skillet on high heat.
• Season your chicken to taste with garlic powder, chili powder, cumin, oregano, paprika, kosher salt and cayenne pepper.
• Add the chicken, skin side down and cook until browned, 4-5 minutes.
• Flip and cook an additional 3-4 minutes.
• Push the chicken to the side (or onto a plate).
• Add the olive oil to your cast iron skillet and heat on medium-high.
• Add in the onions and start to cook for 3-4 minutes.
• Once the onions are mostly melted add in the garlic. Cook for 30 seconds while stirring.
• Add in the uncooked rice, salsa and red bell pepper and cook for a minute until boiling.
• Pour in the chicken stock and put the chicken back in skin side up.
• Bake covered with foil for 35-40 minutes.

SMOTHERED CHICKEN RECIPE

Steps:

• Over medium heat, melt butter in a large pan.
• Season Chicken with salt and pepper.
• In a shallow bowl combine flour, garlic powder, oregano, thyme and all spice. Reserve 2 Tablespoons of the flour mixture for later. Dredge chicken through mixture then add to prepared pan.
• Brown chicken for 6 minutes per side. Transfer chicken to plate and set aside.
• Whisk in reserved flour.
• Then add crumbled bacon, heavy cream, broth, wine and parmesan cheese. Stir to combine. Cook one minute until it begins to thicken,
• Add mushrooms and onions to the pan and cook 3 minutes or until tender.
• Reduce heat to medium low, add chicken breasts back to the pan and simmer covered for 20 minutes.

VERSATILE MEXICAN CHICKEN THIGHS

Steps:

• Mix the garlic, cumin, oregano, salt and pepper on a wide plate or baking dish. Put chicken thighs on top, then turn them over to coat with the seasoning mix.
• Put the olive oil in a wide skillet over medium-high heat. When the oil is hot, add the chicken thighs and cook 7-8 minutes. Turn the thighs over and cook 7-8 minutes longer or until thighs are cooked through.