MEXICAN CHICKEN AND RICE

What a delicious and economical dish!  But, isn't that the way dinner should be.  So darn easy and tasty too.  This dish serves four.  I used the leftovers to make a soup for lunch.  Just don't forget to add the flour torillas.





1 Pkg 8 chicken legs and/or thighs
1/2 cup Infused Olive Oil (see recipe below)
Uncle Chris's seasoning (by Fiesta)
Chili powder

2 1/2 Cups uncooked rice
1 1/2 cup water
1 cup Mild or Medium Salsa
2 TBS chili powder
1 TBS Uncle Chris's seasoning (by Fiesta)
Salt and Pepper to taste
2 cups frozen peas

Coat each piece of chicken with infused olive oil (below). Pour remaining oil in electric. Sprinkle chicken with Uncle Chris's and Chili Powder.  Place chicken in electric skillet and brown about 10 minutes on both sides.  When brown and crisp remove from skillet.

Add rice to skillet and stir until rice looks almost white.  Add water, salsa, peas and seasoning.  Return chicken to skillet, cover and simmer checking, but not stirring occassionaly.  Add additional water if rice begins to look dry.  Rice should be done and ready to serve in 20 minutes.


INFUSED OLIVE OIL

3 cups extra virgin olive oil
1/8 cup each
      diced onion
      minced garlic
      drued chili pequin finely ground
Place all ingrediens in a covered jar.  Let set at least 24 hours before using.