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.
0.25 cup olive oil8 bone-in chicken thigh, skin removed1 small onion, chopped (about 1/4 cup)2 cloves garlic, minced1 jar (16 ounces) Pace® Picante Sauce4 fresh basil leaves, coarsely chopped0.25 teaspoon crushed red pepper4 cups hot cooked long grain white rice or brown rice
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