This is a recipe I found in my Avon International Cookbook many years ago,it's a good one pot dish. I posted the recipe as the cookbook states,but I seasoned the chicken before browning with salt,pepper and powdered garlic. ( I MUST have my garlic) I used thyme as the seasoning of choice.
In a large skillet brown chicken on both sides in hot oil about 15 minutes;remove from skillet. Set aside,reserve drippings;add the onions to drippings;cook till tender but not brown. Drain off fat. Return chicken to skillet Combine undrained tomatoes,chicken broth,bay leaf,spice of your choice,salt and red pepper. Pour over chicken. Do not stir. Bring to boiling;reduce heat. Cover simmer for 30 minutes. Skim off fat. Add the rice,making sure all the rice is covered with liquid. Cover;simmer for 30 minutes more or until rice is tender. Remove bay leaf. Sprinkle with parsley.