|Vegetable oil||1⁄4 Cup (4 tbs)|
|Chicken||3 Pound, cut into serving pieces|
|Yellow onion||1 Large, peeled, finely chopped|
|Garlic||2 Clove (10 gm), peeled and minced|
|Chili powder||1 Tablespoon|
|Uncooked rice||1⁄2 Cup (8 tbs)|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Fresh tomatoes/1 can, 1 pound tomatoes, chopped, with their juice||3 Medium, peeled and chopped|
|Sliced pimiento stuffed green olives||2 Tablespoon|
1. Heat the oil in a heavy 12- or 14-inch skillet over moderately high heat. Add the chicken and cook uncovered, turning the pieces once or twice, until well browned—about 10 minutes.
2. Add the onion, garlic, and chili powder, and stir to mix. Reduce the heat to moderate and cook, uncovered, for 5 minutes.
3. Add the rice, chicken broth, salt, and pepper, and cook covered, for 25 minutes.
4. Add the tomatoes and olives, and stir. Cover and cook 5 minutes longer. Tilt the skillet, skim the fat from the pan juices, and serve.