Instructions: In a medium saucepan, combine the rice and 1 1/2 cups of water. Bring to a boil over high heat, reduce to a simmer, cover and cook until the rice is tender, about 17 minutes. Meanwhile, on a sheet of waxed paper, combine the flour and 1/4 teaspoon of the salt. Dredge the chicken in the flour mixture, shaking off the excess. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the chicken and cook until golden brown, about 2 minutes per side. With a slotted spoon, transfer the chicken to a plate. Reduce the heat to low. Add the onions to the skillet and sprinkle the sugar over. Cook, stirring frequently, until the onions are softened and golden brown, about 10 minutes. Stir in the tomatoes, broth, bay leaf, thyme, oregano, cayenne, and remaining 1/4 teaspoon salt. Bring to a boil, return the chicken to the pan, and reduce to a simmer. Cover and cook, stirring occasionally, until the chicken is cooked through, about 15 minutes. Discard the bay leaf. Spoon the rice onto 4 plates, top with the chicken mixture, sprinkle the parsley over, and serve.

(I also cook this without salt and use Delmonte no salt added tomatoes.

They are very sweet and dont need the salt. I feel that one needs to cook the onions longer than they say, not sure how long for certain, but either way, it is delicious!)

Working time: 35 minutes

Total time: 50 minutes

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