1 Pkg 8 chicken legs and/or thighs
1/2 cup Infused Olive Oil (see recipe below)
Uncle Chris's seasoning (by Fiesta)
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
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
drued chili pequin finely ground
Place all ingrediens in a covered jar. Let set at least 24 hours before using.