Clean and season the chicken

• Remove the extra skin from the drumsticks and wash them if desired.
• Add the seasoned salt, garlic powder, onion powder, chili powder, cumin and oregano.
• Toss until the chicken is evenly coated and let it sit.

Heat the oil and sear the chicken

• Heat the vegetable oil in a frying pan over medium-high heat.
• Add the chicken and sear on all sides without cooking it through.
• Transfer the seared chicken to a bowl and set aside.

Toast the rice

• Lower the heat to medium and add the remaining oil to the pan.
• Add the uncooked jasmine rice and stir to coat evenly in the oil.
• Toast until the rice begins to change color.

Add the onion

• Add the diced white onion to the toasted rice.
• Stir and fry together until the onion turns translucent.

Add the liquid and seasonings

• Slowly pour in the water, then add the tomato sauce.
• Stir in the garlic powder, onion powder, cumin, chili powder and oregano until well incorporated.
• Let the rice simmer briefly, then stir in the chopped cilantro.

Add the chicken and jalapeño

• Lower the heat to medium-low and return the chicken to the pan.
• Add the halved jalapeño on top, keeping the seeds intact for less heat or scattering them for more spice.

Cook covered

• Cover the pan and cook on medium without removing the lid.
• Lower the heat to low and continue cooking, still covered.

Rest and serve

• Keep the lid on and cook on low for another 15 minutes.
• Remove from the heat and let the rice rest, covered.
• Fluff and serve.