Loaded Mexicali Chicken

• 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)

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 350u0b0F.
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.

chicken, olive oil, butter, rice, long grain brown rice, water, sauce, salsa, water, garlic, onion flakes, parsley, basil, oregano, cheddar cheese

Taken from www.food.com/recipe/loaded-mexicali-chicken-260830 (may not work)