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Mexican Chicken and Rice
10 each pieces skinned, boneless chicken -- 10-15 pieces
2 cups rice
1 1/2 cups water
1 package dry taco/enchilada sauce mix
1 small onion -- diced
1 1/2 cups cheddar cheese -- grated
3 cups thick and chunky salsa
Spread the onion evenly on the bottom of the Dutch oven. Place half the chicken pieces on the onions and sprinkle with half the dry sauce mix. pour all the rice evenly over the chicken and add the water. Sprinkle half the grated cheddar cheese and 1 1/2 cups salsa over rice. Repeat the process with the remaining ingredients for the second layer (chicken, dry sauce mix, cheese and salsa). Bake 1 1/2 to 2 hours with 12 coals on top and 10 coals on bottom. Add 4 - 8
on the bottom after the first 1/2 hour of cooking.
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