1In a 6 quart dutch oven heat oil over medium-high heat. In a separate bowl season chicken with salt and pepper to taste. Add chicken and onions to pot cook and stir untilchicken is browned and onions is tender.
2Add broth, tomatoes,chili powder,garlic powder and salt and peper to taste. Bring to boiling. Reduce heat simmer,covered, 30 mins or until chicken is no longer pink(165F).Serve over rice