Mexican Smothered Chicken Thighs

• 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

1. 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.
2. In a large skillet, brown chicken in oil in batches. Transfer to a greased 13x9-in. baking dish.
3. 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.
4. Cover and bake at 350u0b0 for 30-35 minutes or until a thermometer reads 170u0b0-175u0b0. 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 and adding a little broth or water if necessary.

flour, salt, salt, pepper, milk, chicken, olive oil, onion, peppers, tomato sauce, water, chili powder, garlic, ground cumin

Taken from www.tasteofhome.com/recipes/mexican-smothered-chicken-thighs/ (may not work)