Loaded Mexicali Chicken

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!

• Ready In: 1 hr 5 mins
• Serves: 5-10
• Yields: 1 meal

Ingredients

• 10  pieces chicken (drums & thighs)
• 2  tablespoons olive oil
• 2  tablespoons butter

• Rice

• 2  cups long grain brown rice
• 4  cups water

• Sauce

• 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)

Directions

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.