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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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! 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) |
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.
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