Cooking Directions

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Add the onion and garlic to the skillet and cook and stir for 2 minutes.
• Stir the picante sauce, basil and red pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the chicken is cooked through. Serve the chicken and sauce over the rice.

Ingredients

• 0.25 cup olive oil
• 8 bone-in chicken thigh, skin removed
• 1 small onion, chopped (about 1/4 cup)
• 2 cloves garlic, minced
• 1 jar (16 ounces) Pace® Picante Sauce
• 4 fresh basil leaves, coarsely chopped
• 0.25 teaspoon crushed red pepper
• 4 cups  hot cooked long grain white rice or brown rice