PREPARATION
Heat oil in a large deep nonstick skillet over medium-high heat and brown chicken. Remove and set aside.
Add onion and cook over medium heat about 4 minutes or until onion is tender, stirring occasionally. Add garlic and cook about 30 seconds. Return chicken to skillet and add remaining ingredients. Bring to a boil, stirring occasionally and breaking up tomatoes with a spoon. Reduce heat and simmer covered about 20 minutes until chicken is thoroughly cooked. Skim fat, if desired, before serving.
Serve with hot cooked rice and garnish with chopped fresh cilantro.
