Mexicale Chicken

• 4 chicken legs or thighs
• 1 tsp. oil
• 1/2 tsp. chili powder
• 1/4 tsp. oregano
• salt and pepper to taste
• 1 medium onion, sliced
• 6 stuffed olives, sliced
• 1/2 c. hot water
• 1 1/4 c. water
• 1/2 c. Uncle Ben's brown rice
• 1/4 tsp. salt
• 1/2 tsp. butter
• 1/4 c. cold water
• 1 Tbsp. flour
• 2 Tbsp. walnuts, chopped

1. Remove skin and all visible fat from chicken and brown in non-stick pan.
2. Sprinkle chili powder, oregano, salt and pepper on chicken as it browns.
3. Pour off any excess fat.
4. Add onion, olives and hot water, cover and simmer 45 minutes or until tender. Remove chicken to bowl and separate from bones.
5. Prepare rice as directed on package (water, brown rice, salt and butter).
6. Blend 1/4 cup cold water and flour until smooth.
7. Add to broth in pan and cook until thickened, stirring constantly.
8. Add walnuts to gravy along with chicken.
9. Serve over rice.
10. Yields 4 servings.

chicken, oil, chili powder, oregano, salt, onion, olives, hot water, water, uncle bens brown rice, salt, butter, cold water, flour, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=327889 (may not work)