Arroz Con Grilled Pollo

• 8 chicken legs
• 2 tabelspoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 (14 ounce) can chicken broth
• 1 (14 ounce) can Ro-Tel diced tomatoes with peppers (Original flavor)
• 1 (14 ounce) can Ro-Tel diced tomatoes with peppers (Mild flavor)
• 1 (8 ounce) box of zatarain's Spanish rice mix
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 2 tablespoons butter

1. Thoroughly coat the chicken legs with the olive oil.
2. Season with salt and pepper. Be generous here as a lot of it will cook off on the grill.
3. Grill legs over a medium fire, turning to get all sides well marked and browned. Grill until chicken is about 3/4 of the way cooked, but do not over cook as it will finish with the rice.
4. Remove chicken to a plate.
5. Drain the juice from both cans of tomatoes into a 2 cup measuring cup.
6. Add enough chicken broth to the juice to make 1 1/2 cups total. Save the rest of the broth for another use.
7. In a large saute pan,place the juice mix, tomatoes, rice mix, peas, corn and butter.
8. Bring to a boil, stirring to incorporate.
9. Add chicken legs and any juice on the plate.
10. Cover, reduce heat to a simmer, and cook for 25 minutes.

chicken, olive oil, kosher salt, fresh ground black pepper, chicken broth, rotel, rotel, rice mix, frozen corn, frozen peas, butter

Taken from www.food.com/recipe/arroz-con-grilled-pollo-130192 (may not work)