|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
1/4 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!