A Grandma Classic
|29||Ounce||whole peeled tomatoes|
Brown chicken in oil in a dutch oven. Drain tomatoes, reserving juice. Add water to juice to make 2 1/2 cups of liquid. Add tomatoes, liquid, onions, rice, salt and garlic to chicken; stir. Bring to boil. Reduce heat, cover and cook over low heat until chicken is tender and liquid is absorbed, about 40 minutes.
Can also cook in crockpot.