Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 cn Tomatoes -- (15 ounces)
1 1/2 c Low sodium chicken broth
3 lb Chicken -- skinned cut up
1 ts Canola oil
1 lg Onion -- chopped
1 sm Green bell pepper -- seeded
And chopped
2 Garlic cloves -- minced
1 c Long-grain rice
1 ts Oregano
1/4 ts Ground cumin
1/4 ts Pepper
1 Bay leaf
10 oz Frozen peas -- thawed
Salt
1/4 c Green onions -- thinly
Sliced

1. Drain liquid from tomatoes into glass measure and add enough broth
to make
2 cups liquid.

2. Rinse chicken and pat dry. Heat oil in a 5 quart pan over medium
high heat. Add several pieces of chicken (do not crowd pan) and 2
tablespoons of water; cook, turning as needed, until chicken is
browned on all sides (about 10 minutes). Add more wate r, 1
tablespoon at a time, if pan appears dry. Repeat to brown remaining
chicken, setting pieces asided as they are browned. Discard all but 1
teaspoon of the drippings.

3. Add chopped onion, bell pepper, and garlic to pan; cook, stirring,
until onion is soft (about 5 minutes). Stir in tomatoes (break them
up with a spoon), broth mixture, rice, oregano, cumin, pepper and bay
leaf. Bring to a boil.

4. Return chicken to the pan. Reduce heat, cover, and simmer until
meat near thighbone is no longer pink. Cut to test (about 45
minutes). Add more broth as needed to prevent sticking. Stir in peas,
season with salt to taste. Just before serving garni sh with green
onions.

Recipe By : Sunset Low-Fat Mexican Cookbook

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