Mexican Smothered Chicken Thighs Recipe

Directions:

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 13-in. x 9-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 350° for 30-35 minutes or until chicken juices run clear. Yield: 8 servings.