Mexicale Chicken Recipe

Name: Mexicale Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken legs or thighs; 1 tsp. oil; 1/2 tsp. chili powder; 1/4 tsp. oregano; salt and pepper to taste; 1 medium onion, sliced; 6 stuffed olives, sliced; 1/2 c. hot water; 1 1/4 c. water; 1/2 c. Uncle Ben's brown rice; 1/4 tsp. salt; 1/2 tsp. butter; 1/4 c. cold water; 1 Tbsp. flour; 2 Tbsp. walnuts, chopped

Servings: persons

4 chicken legs or thighs
1 tsp. oil
1/2 tsp. chili powder
1/4 tsp. oregano
salt and pepper to taste
1 medium onion, sliced
6 stuffed olives, sliced
1/2 c. hot water
1 1/4 c. water
1/2 c. Uncle Ben's brown rice
1/4 tsp. salt
1/2 tsp. butter
1/4 c. cold water
1 Tbsp. flour
2 Tbsp. walnuts, chopped

1
Remove skin and all visible fat from chicken and brown in non-stick pan.
2
Sprinkle chili powder, oregano, salt and pepper on chicken as it browns.
3
Pour off any excess fat.
4
Add onion, olives and hot water, cover and simmer 45 minutes or until tender. Remove chicken to bowl and separate from bones.
5
Prepare rice as directed on package (water, brown rice, salt and butter).
6
Blend 1/4 cup cold water and flour until smooth.
7
Add to broth in pan and cook until thickened, stirring constantly.
8
Add walnuts to gravy along with chicken.
9
Serve over rice.
10
Yields 4 servings.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 chicken legs or thighs, 1 tsp. oil, 1/2 tsp. chili powder, 1/4 tsp. oregano, and more.

Yes, Mexicale Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexicale Chicken

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