Mexicali Chicken Recipe

Name: Mexicali Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs chicken, cut up; 2 tablespoons oil; 1 (8 ounce) can tomato sauce; 1 teaspoon chili powder; 5 drops Tabasco sauce; 2 tablespoons vinegar or 2 tablespoons lemon juice; 1 teaspoon salt; ½ teaspoon oregano; 1 clove garlic, minced; ¼ cup minced onion; 2 cups shredded cheddar cheese

Servings: persons

3 lbs chicken, cut up
2 tablespoons oil
1 (8 ounce) can tomato sauce
1 teaspoon chili powder
5 drops Tabasco sauce
2 tablespoons vinegar or 2 tablespoons lemon juice
1 teaspoon salt
½ teaspoon oregano
1 clove garlic, minced
¼ cup minced onion
2 cups shredded cheddar cheese

1
Under cold water rinse chicken and then pat it dry.
2
In a large frying pan add the oil and over medium heat add the chicken to the pan and brown on all sides.
3
Drain off fat.
4
Mix tomato sauce,chili powder,salt,tabasco,vinegar, oregano,garlic and onion.
5
Pour this sauce over the chicken.
6
Reduce heat and simmer for 30 minutes or until the chicken is tender.
7
Place the chicken in an ungreased covered casserole dish.
8
Let cool.
9
Sprinkle with the cheese;cover and put in the fridge for 8 hours.
10
Bake at 400F for 20 minutes covered and then uncover and bake for 20 minutes more.

869

kcal

Calories

Fat

Carbs

120

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 11 ingredients. The key ingredients include: 3 lbs chicken, cut up, 2 tablespoons oil, 1 (8 ounce) can tomato sauce, 1 teaspoon chili powder, and more.

Yes, Mexicali 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.

Mexicali Chicken

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