2 (3-4 lbs. each) chickens, cut in pieces 1 can (14.5 oz.) Italian-style stewed tomatoes 1 bag (16 oz.) frozen peas 2 cans (14 oz. each) chicken broth 1 jar (12 oz.) roasted red peppers, drained and cut in strips 2 boxes (8 oz. each) Spanish-style yellow rice mix 1 teaspoon garlic powder 1 teaspoon salt