Spanish-style Chicken Skillet
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 kilo chicken quarters, legs and thighs separated, (2 lb)
- salt and black pepper, as desired
- 3 tablespoons cooking oil
- ½ cup onion, diced
- 1 clove garlic, minced
- 1 cup tomato juice
- 2 cups chicken broth, divided, Shortcut
- 1 cup dry white rice, rinsed
- 2 cups frozen peas, thawed
- ¼ cup pimento, coarsely chopped
Instructions
- Heat the oil in a large non stick pan. Season chicken with salt and pepper as desired, brown in hot oil.
- Add the onion and garlic, cook until the onion is tender.
- Add the tomato juice and ½ cup of broth. Cover and simmer 20 minutes.
- Add the rice and remaining 1½ cups of broth. Cover and simmer an additional 20 minutes.
- Add the peas and pimento, simmer another 5 minutes or until the peas are tender.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
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