About 1 hour before serving:
In Dutch oven over medium heat,
in hot salad oil, cook garlic until browned;
remove garlic and brown chicken,
few pieces at a time, sprinkling lightly with paprika.
Remove chicken to large platter.
In drippings in Dutch oven, cook mushrooms until golden.
Return chicken to Dutch oven;
add tomatoes with their liquid and
remaining ingredients except rice;
heat to boiling; reduce heat to low.
Cover; simmer 30 min. or until the chicken
and the onions are tender, stirring occasionally.
Serve with rice. Makes 8 servings.