5 chicken thighs, 1/2 cup seasoned flour (1/4 cup self-rising flour, 1/4 cup corn starch, 1 tsp. seasoning salt, 1/2 tsp. black pepper, 1 tsp. granulated garlic, 1/4 tsp. dried thyme), 1/2 cup garlic oil, 1/4 cup red bell pepper, chopped, 2 firm tomatoes, 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 T. tomato paste, 1/4 tsp. dried oregano, 1 tsp. seasoning salt, 1/2 tsp. ground cumin, 1/2 tsp. black pepper, 1/2 tsp. cayenne, 2 1/2 cups chicken broth, 1/4 cup dry Sherry wine, 1 (8 oz) package uncooked saffron yellow rice.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 to 300 degrees. Add the chicken and fry to a golden brown on all sides. The chicken will not be cooked when brown. Remove chicken from the pot and set it aside to drain. 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. Add chicken pieces and tomatoes to the rice mixture, cover with aluminum foil and bake for 25-30 minutes, or until the chicken is done and the rice is tender. Remove from oven and garnish with cilantro and lime wedges.