Description
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!
Ingredients
- Whole Chicken
- Seasoning Salt
- Black Pepper
- Oil
- Onions
- Green Bell Pepper
- Jalapeno Pepper
- Garlic
- Dried Chili Pepper Flakes
- Diced Tomatoes
- Chicken Broth
- Chicken Bouillon Powder
- Converted White Rice
- Chili Powder
- Cinnamon
- Cumin
- Green Olives
- Pace Picante Sauce
- Cheddar Cheese
Instructions
- Heat oil in a large skillet over medium-high heat
- Season the chicken with seasoned 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 saute until soft
- 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