1. Heat oil in large skillet over medium heat. Saute chicken thighs until golden brown on both sides. Remove chicken and keep warm.
2. Combine puree, soup mix and water in skillet. Bring to a boil; reduce to simmer and cook for 2 minutes. Stir.
Return chicken to skillet. Simmer covered for 8 to 10 minutes turning once halfway through cooking. Serve hot over prepared rice.