Oven-Baked Spanish Chicken With Rice

If you have a large enough baking dish you can throw in a few more pieces of chicken, I made this in my small roaster, but I think it would work in a 13 x 9-inch baking dish, adjust all spices to taste and please do not omit the olives they are what makes this dish!

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 1  whole chicken (cut into pieces, or use chicken breasts)
•  seasoning salt
•  black pepper
• 4 -6  tablespoons  oil
• 2  medium onions, chopped
• 1  green bell pepper, seeded and chopped
• 1 -2  jalapeno pepper, seeded and finely chopped
• 2  tablespoons  fresh minced garlic (or to taste)
• 1 -2  teaspoon  dried chili pepper flakes (optional or to taste)
• 2 (14 ounce) cans diced tomatoes, undrained
• 2  cups chicken broth
• 1  tablespoon chicken bouillon powder (optional)
• 1 1⁄2 cups  uncooked converted white rice
• 1  tablespoon chili powder
• 1  pinch cinnamon
• 2 -4  teaspoons cumin
• 1⁄2 cup  sliced green olives
• 1  cup  Pace Picante Sauce
• 1 1⁄2 cups  shredded cheddar cheese

Directions

1. Heat oil in a large skillet over medium-high heat.
2. Season the chicken with seasoned salt (or white salt) and black pepper then add to the skillet.
3. Brown on both sides then remove to a plate.
4. Add in the onions, bell pepper, jalapeno pepper, garlic and chili flakes (if using) saute until soft (about 3-4 minutes).
5. Add in tomatoes with juice, broth, rice, chili powder, cinnamon and cumin; mix with wooden spoon and bring to a boil.
6. Season with more seasoned salt and black pepper to taste.
7. Transfer to a large greased baking dish or roasting pan.
8. Top with the browned chicken pieces, then sprinkle the olives all over.
9. Bake covered at 350 degrees for 35-40 minutes, or until the rice is tender.
10. Uncover then spoon picante sauce over the chicken.
11. To with with shredded cheddar cheese.
12. Return to oven to bake 3-5 minutes.