spanish chicken

served with sangria jugwine and toasted rosemary flatbread

not quite paella but easy and so good.  We have packed all of our books (save a handful we each couldn’t live without) at the idea of a pending move.  I was looking through my family recipes (typed into Google docs) and saw this one.  A family favorite, I figured I’d try it on Z.  Thankfully, to good results.

4 chicken cutlets or chicken breasts if you are big meat eaters
1  salt
1/4 t pepper
2 T olive oil
1/2 diced spanish onion (3/4 cup or so)
2-3 cloves garlic, minced
1 1/2 cups tomato juice
28 oz chicken stock in a box
1 1/2 cup uncooked long grain rice
1 12 oz package frozen peas
1/2 cup (small jar in the store) chopped pimientos

Season chicken w/ salt and pepper
In skillet brown chicken w/ olive oil, add onion and garlic.  Add tomato juice and 1/2 of chicken broth.
Cover and simmer 20 minutes.  Stirring to keep rice from sticking.
Add rice and remaining broth.  Simmer 20-25 minutes.
Add peas and pimiento.  Simmer 5 minutes.

Add a splash of fruity olive oil and serve!

Serves four

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