1/4 c. vegetable oil
1 (2 1/2 - 3 lb.) chicken, cut into serving pieces
1 lg. onion, chopped
2 cloves garlic, peeled & minced
1 tbsp. chili powder
1/2 c. uncooked rice
1 1/2 c. chicken broth
1/2 tsp. salt
1/8 tsp. black pepper
3 med. tomatoes (or 1 lb. can tomatoes)

Heat oil in a heavy 12" or 14" skillet, over moderately high heat. Add chicken and cook, uncovered, turning the pieces once or twice until well browned, about 10 minutes. Remove chicken and keep warm. Reduce heat to low; add onions, garlic and chili powder; cook uncovered 5 minutes. Add rice, chicken broth, salt, pepper and chicken; cook, covered 25 minutes. Add tomatoes, stir. Cover and cook 10 minutes longer or until chicken is tender. Tilt skillet, skim fat from pan juices and serve.