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!
- 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)
- 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.