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Border Rotisserie Chicken Leg Quarters
1 tablespoon vegetable oil
1 small onion, chopped (1 cup)
4 cloves garlic, chopped (4 teaspoons chopped garlic from a jar)
3/4 cup Cajun or other spicy sausage, chopped
14 1/2 ounce can diced tomatoes with green chiles
3 teaspoons Olde Westport Border Bandito's Salsa Spice Blend
2.25 ounce can sliced ripe olives, drained
4 rotisserie chicken leg quarters
Heat oil in a large skillet over medium-high heat. Add onions and garlic, cook until tender. Stir in sausage, cook for 3 minutes. Stir in tomatoes with green chiles, Olde Westport Border Bandito's Salsa Spice Blend and olives. Arrange chicken in a 9x13 inch baking dish, spoon sauce over top, cover with foil, bake in a 350-degree oven for 30 minutes. Place chicken on serving plate and spoon sauce over top.