Oven-Baked Spanish Chicken With Rice

READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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