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–+ servings

Spanish-style Chicken Skillet

Adapted from a recipe in the Casserole Cook Book, page 63.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

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).