Mexicana Chicken
Mexicana Chicken offers tender fried chicken layered with flavorful vegetables and tomato rice, baked with soft cheese for a hearty, savory Mexican-inspired meal perfect for family dinners.
Ingredients
Instructions
- Flour, salt, and pepper the chicken pieces and fry in butter until browned.
- Remove the chicken and add mushrooms, chopped green pepper, onion, and minced garlic to the pan; cook until vegetables are tender.
- Return the chicken to the pan, add a bay leaf, chicken broth, and drained tomatoes; cover and simmer for 1 hour.
- Cook rice until it yields 3 cups in volume.
- Remove bones from the cooked chicken and layer the chicken and rice in a buttered casserole dish.
- Sprinkle the top with soft cheese and bake until well browned.
Tips & Substitutions
For an extra layer of flavor, consider marinating the chicken pieces in lime juice and spices for a few hours before cooking. You can substitute fresh mushrooms with canned or dried mushrooms if needed. For a healthier twist, use brown rice instead of white rice. Ensure the chicken is cooked to an internal temperature of 165°F for safety.
Serving Suggestions
Serve the Mexicana Chicken hot, garnished with fresh cilantro and lime wedges for a zesty finish. It pairs wonderfully with a side of Spanish rice or a fresh garden salad. For an additional flavor boost, consider serving it alongside Awesome Chicken Enchiladas(These Are Out Of This World Vaya Can Dios.) for a complete Mexican-inspired meal.
Storage & Reheating
To store leftovers, place the chicken and rice in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F until heated through, or microwave in short intervals, stirring occasionally to ensure even heating. Adding a splash of chicken broth can help retain moisture during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Mexicana Chicken contains roughly 140 calories, with 9g protein, 19g carbohydrates, and 4g fat. It is an excellent source of vitamin D (157% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 983mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken instead of a whole frying chicken?
Yes, you can use boneless, skinless chicken breasts or thighs for a quicker cooking time. Just adjust the cooking time to ensure they remain juicy and tender, typically around 25-30 minutes for simmering with the vegetables.
What can I use instead of chicken broth?
If you don't have chicken broth, vegetable broth or even water can be used, although it may slightly alter the flavor. You can enhance the taste by adding herbs or a splash of soy sauce to the liquid.
How can I make this dish spicier?
To add some heat, consider incorporating diced jalapeños or a teaspoon of chili powder when cooking the vegetables. You can also serve the dish with a side of your favorite hot salsa or hot sauce for those who enjoy extra spice.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).