Welcome to Lula Grove’s Recipe Box, where vintage charm meets flavorful tradition. This Mexicali Chicken recipe is a savory celebration of Southwestern flair, combining tender chicken, zesty taco sauce, and a generous layer of melted cheddar cheese. Perfect for family dinners or potluck gatherings, this dish is easy to prepare and even better when made ahead.
🧄 Ingredients:
- 2½ to 3-pound broiler-fryer chicken, cut into pieces
- 2 tablespoons salad oil
- 1 bottle (7 ounces) spicy taco sauce*
- ½ cup water
- 1 teaspoon salt
- ½ teaspoon oregano
- ¼ teaspoon instant minced garlic
- ¼ cup instant minced onion
- 2 cups shredded Cheddar cheese (about 8 ounces)
No taco sauce? Substitute with 1 can (8 oz) tomato sauce, 1 tsp chili powder, 5 drops red pepper sauce, and 2 tbsp vinegar or lemon juice. Skip the water.
🔥 Instructions:
- Rinse and pat dry the chicken. In a large skillet, heat oil and brown the chicken over medium heat for about 15 minutes. Drain excess fat.
- Combine taco sauce, water, salt, oregano, garlic, and onion. Pour over the chicken. Cover and simmer on low heat for 30 minutes until tender.
- Transfer chicken to a 9x9x2-inch ungreased baking dish or oven-safe serving dish. Let cool. Sprinkle with shredded cheese, cover, and refrigerate for 8 hours.
- Preheat oven to 400°F (200°C). Bake covered for 20 minutes, then uncover and bake for another 20 minutes until bubbly and golden.
Tip: Marinating overnight allows the bold flavors to fully infuse the chicken.
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