1Wash chicken, pat dry and cut into 8 pieces. Remove skin if desired. Heat 3 Tbsp. oil in deep skillet over high heat. Fry chicken about 15 minutes til browned on both sides. Remove chicken and sauté chopped onions, minced garlic and rice in juices over medium heat til lightly browned.
2Add tomatoes, chicken broth, chili powder, salt and pepper. Mix well. Increase heat and bring to boil. Return chicken to skillet; lower heat, cover and simmer about 25 minutes til chicken is fully cooked (no pink) and rice is tender. Add water if needed to keep rice moist.
3Mix in peas, cook 5 more minutes and serve with warm tortillas. Serves 4
From El Zorro’s Restaurant