Ingredients
1 can (14-1/2 ounces) diced tomatoes, drained1/2 cup chopped onion4 garlic cloves, peeled1 teaspoon salt, divided1/2 teaspoon dried Mexican oregano1/2 teaspoon chili powder1/2 teaspoon pepper, divided1 broiler/fryer chicken (3 to 4 pounds), cut up3 tablespoons canola oil, divided1-1/2 cups uncooked long grain rice3 cups chicken broth1 cup frozen peas
Preparation
In a blender, combine the tomatoes, onion, garlic, 1/2 teaspoon salt, oregano, chili powder and 1/4 teaspoon pepper; cover and process until smooth. Set aside.
Sprinkle chicken with remaining salt and pepper. In a large skillet over medium heat, cook the chicken in batches in 2 tablespoons oil for 10 minutes or until lightly browned. Remove and keep warm. In the same skillet, saute the rice for 2 minutes or until lightly browned. Stir in broth.
In a Dutch oven, heat the remaining oil; add tomato mixture. Bring to a boil; cook and stir for 4 minutes. Stir in rice mixture; bring to a boil.
Arrange chicken in pan. Reduce heat to medium; cover and cook for 25-30 minutes or until rice is tender and chicken juices run clear. Stir in peas; cover and let stand for 4 minutes or until peas are heated through.
