Best Loaded Mexicali Chicken Recipes

LOADED MEXICALI CHICKEN

Loaded Mexicali Chicken image

Subscribed to one of those recipe card subscriptions when we first got married--back in 1978. This recipe has been a family favorite for years now. We whip up a batch of long-grain brown rice and use the sauce from the chicken for a "gravy" (Mexican rice!). Leftovers are even BETTER than the first-runs!

Provided by Debber

Categories One Dish Meal

Time 1h5m

Yield 1 meal, 5-10 serving(s)

Number Of Ingredients 13

Ingredients

10 pieces chicken (drums & thighs)
2 tablespoons olive oil
2 tablespoons butter
2 cups long grain brown rice
4 cups water
2 cups salsa or 2 cups picante sauce
1/2 cup water
1 teaspoon garlic powder (or several cloves minced)
1 tablespoon dried onion flakes
1 tablespoon parsley
2 teaspoons basil
2 teaspoons oregano
2 cups shredded sharp cheddar cheese (or Monterey Jack)

Steps:

In a hot pan, melt butter and oil; immediately brown chicken on all sides (about 15 minutes total).
Put rice and water into a covered large casserole pan--microwave for about 45 minutes until soft and plump--check your owner's manual. My microwave has "rice" cycle.
Preheat oven to 350°F.
Mix sauce ingredients--EXCEPT cheese.
Place chicken in a 13x9-inch pan or a casserole dish, pour sauce over the chicken, then sprinkle with cheese; cover lightly with foil.
Bake chicken for 35-40 minutes; remove foil, continue baking for 5-10 minutes.
Serve with rice and use chicken sauce for a gravy.

LOADED MEXICALI CHICKEN

Loaded Mexicali Chicken image

Subscribed to one of those recipe card subscriptions when we first got married--back in 1978. This recipe has been a family favorite for years now. We whip up a batch of long-grain brown rice and use the sauce from the chicken for a "gravy" (Mexican rice!). Leftovers are even BETTER than the first-runs!

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

10 pieces chicken (drums & thighs)
2 tablespoons olive oil
2 tablespoons butter
2 cups long grain brown rice
4 cups water
2 cups salsa or 2 cups picante sauce
1/2 cup water
1 teaspoon garlic powder (or several cloves minced)
1 tablespoon dried onion flakes
1 tablespoon parsley
2 teaspoons basil
2 teaspoons oregano
2 cups shredded sharp cheddar cheese (or Monterey Jack)

Steps:

MY NOTE: Subscribed to one of those recipe card subscriptions when we first got married--back in 1978. This recipe has been a family favorite for years now. We whip up a batch of long-grain brown rice and use the sauce from the chicken for a "gravy" (Mexican rice!). Leftovers are even BETTER than the first-runs!
In a hot pan, melt butter and oil; immediately brown chicken on all sides (about 15 minutes total).
Put rice and water into a covered large casserole pan--microwave for about 45 minutes until soft and plump--check your owner's manual. My microwave has "rice" cycle.
Preheat oven to 350°F.
Mix sauce ingredients--EXCEPT cheese.
Place chicken in a 13x9-inch pan or a casserole dish, pour sauce over the chicken, then sprinkle with cheese; cover lightly with foil.
Bake chicken for 35-40 minutes; remove foil, continue baking for 5-10 minutes.
Serve with rice and use chicken sauce for a gravy.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #side-dishes #poultry #rice #american #southwestern-united-states #easy #potluck #fall #kid-friendly #chicken #dietary #one-dish-meal #seasonal #midwestern #inexpensive #meat #chicken-thighs-legs #pasta-rice-and-grains #brown-rice #long-grain-rice #taste-mood #savory #to-go #number-of-servings #4-hours-or-less