Heat oil in heavy 5-quart saucepan and cook chicken skin-side-down over medium-high heat 5 minutes, or until skin is well browned. Turn chicken and add onion to pot.
Cook 5 minutes longer, or until breast pieces are browned on the other side and onion is tender-crisp. Add remaining ingredients to pot and bring to a boil. Reduce heat to medium-low; cover and simmer 25 minutes or until chicken is cooked through and rice is tender.