Loaded Mexicali Chicken

Total Time
1hr 5mins
20 mins
45 mins

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!

Skip to Next Recipe




  1. In a hot pan, melt butter and oil; immediately brown chicken on all sides (about 15 minutes total).
  2. 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.
  3. Preheat oven to 350°F.
  4. Mix sauce ingredients--EXCEPT cheese.
  5. Place chicken in a 13x9-inch pan or a casserole dish, pour sauce over the chicken, then sprinkle with cheese; cover lightly with foil.
  6. Bake chicken for 35-40 minutes; remove foil, continue baking for 5-10 minutes.
  7. Serve with rice and use chicken sauce for a gravy.