mexitalian chicken and gravy

Gypsyrita avatar
By Helene Lopes
from Yulee, FL

Chicken thighs, dry sauce mixes and Rotels make for a quick and easy meal. Add jalapeños if you want more heat!

serves 4
prep time 10 Min
cook time 45 Min
method Stove Top

Ingredients For mexitalian chicken and gravy

  • 8
    chicken thighs
  • 1 pkg
    knorr parma rosa sauce
  • 1 pkg
    knorr roasted chicken gravy
  • 2 c
    water, divided 1 cup/1 cup
  • 1 can
    rotel lime and cilantro diced tomatoes
  • oil for pan or use rendered chicken fat
  • salt for the chicken
  • 2
    green onions, chopped
  • some cilantro leaves
  • french fries

How To Make mexitalian chicken and gravy

  • 1
    You'll need a pan for the chicken, a small bowl to mix the dry sauces with 1 cup of water, a plate to hold the chicken while you make the sauce, and serving dishes.
  • 2
    Trim most of the fat from the chicken and put it in the pan to render. Meanwhile add dry mixes to a bowl and stir in 1 c of water until relatively smooth.
  • 3
    Dry the chicken and salt it , the fat should be rendered. Remove crispy pieces from pan and save for later to eat. Add the chicken and fry at medium-high until chicken is almost done.
  • 4
    Place chicken on a plate and cover.
  • 5
    Add the can of Rotels and stir until warmed. Push aside and turn heat to medium. Add the sauce mixes and stir, add the other cup of water and turn heat up a notch to bring to boil, mixing to a smooth consistency incorporating rotels into the sauce.
  • 6
    Add chicken and spoon sauce over to cover. Taste the sauce for salt. Let simmer 30 minutes until chicken is done and sauce has reduced, stirring occasionally and turning the chicken.
  • 7
    Make your favorite french fries and a green salad. I made cannellinis with tomatoes, garlic and oil.
  • 8
    To serve, place french fries on plate with a piece of chicken, ladle the sauce over the fries and the chicken, garnish with green onions and cilantro. Enjoy!
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