2 tbsp. vegetable oil or chicken fat if available (30ml)
1 medium onion, chopped
3 lbs. chicken pieces, cut into portions (1.5kg)
1 ½ cups uncooked white rice
Salt and pepper to taste
Make a quick tomato broth by pureeing the tomatoes, water and garlic with a conventional or immersion blender. Set aside.
Heat the vegetable oil in a large covered 3qt (3lt) Dutch oven or sauté pan. Add the onions, and sauté for about a minute. Add the chicken pieces, skin side down, and brown over medium heat until very well browned, about 7 minutes. Turn the chicken over, and brown for another 3-4 minutes. Remove the chicken from the pan, and hold in a separate plate while you prepare the rice. Leave the caramelized onions in the pan.
Add the uncooked rice to the hot pan with onions. Stir and toast the rice until it turns opaque, about 2 minutes. Carefully add the tomato broth, which will steam quickly. Return the chicken pieces to the pan, and season with salt and pepper. Cover, and adjust to a medium low heat. Simmer for 25 minutes, without removing the lid. All of the liquid should be absorbed. If not, cover and cook for 5 more minutes.