Preheat oven to 350 degrees F.

Melt butter in a large, wide frying pan over medium heat.

Cut the chicken breasts into smaller pieces.

Cook the chicken in the melted butter over medium-high heat until pale golden brown, about 5 minutes.

Transfer the chicken to a 4 L baking dish with a tight-fitting lid.

Stir the raw rice into the remaining fat in the frying pan.

Add the crushed garlic, chili powder, oregano, tomatoes with juice, salt, pepper, and water (or tomato juice) to the frying pan.

Bring the mixture to a boil, breaking up the tomatoes with a fork.

Pour the rice mixture over the chicken in the baking dish.

Cover the dish tightly with the lid.

Bake in the preheated oven for 1 hour and 15 minutes, or until the rice is tender.

Stir the mixture several times during cooking; add a bit more tomato juice or water if necessary to prevent sticking.