Mexicali Chicken And Cheese Sandwiches Ww8 Points Recipes

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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

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.

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