4 chicken leg quarters, 1/2 cup seasoned flour (1/2 cup self-rising flour, 1 teaspoon seasoning salt, 1/2 teaspoon black pepper, 1 teaspoon granulated garlic, 1/4 teaspoon ground thyme), 1/3 cup vegetable oil, 1/4 cup red bell pepper, chopped, 3 garlic cloves, minced, 1 cup Spanish olives with pimento, 1 cup frozen English peas,  1 (11 oz.) package Mexican Rice seasoning mix, 1 tablespoon tomato paste, 1/4 teaspoon ground oregano, 1 teaspoon seasoning salt, 1/2 teaspoon ground cumin, 1/2 teaspoon pepper, 1/4 teaspoon cayenne, 2 cups low sodium  chicken broth, 1/4 cup dry Sherry wine, 1 (8 oz) package uncooked saffron yellow rice.  Garnish with chopped cilantro and lime wedges.

Preheat oven to 350 degrees. Put the seasoned flour into a bag, add the chicken pieces and shake.  Remove from the bag and shake off the excess, set aside.  Get out a heavy Dutch oven, add the oil and heat up, add the chicken and fry to a golden brown on all sides.  When brown remove from the pot and set aside.  Add the seasoning mix to the pot, stir together, add the broth, seasoning salt, oregano, cumin, pepper, cayenne, wine, tomato paste, and rice mix well. Fold in olives. Fold in olives. Add chicken pieces on top of rice mixture cover with aluminum foil and bake for 45-50 minutes, or until the chicken is done and the rice is tender. Remove from oven and garnish with cilantro and lime wedges.