- 2-3 lbs. cut up chicken or chicken breasts
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 Tbs. olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 cup tomato or V8 juice
- 2 cups chicken broth
- 1 cup uncooked long-grain rice
- 10 oz pkg (2 cups) frozen peas, broken apart
- 1/4 cup chopped canned pimiento
Season chicken with salt and pepper. In skillet brown chicken in olive oil. Add onion and garlic; cook until onion is tender but not brown.
If using chicken pieces, add tomato juice and 1/2 cup of the chicken broth. Cover; simmer 20 minutes. Add rice and remaining broth. Simmer, covered for another 20 minutes.
If using boneless breasts, add tomato juice, all of broth, and rice. Simmer for 20 minutes only.
Add peas and pimiento. Simmer 5 minutes more or until peas are tender, stirring once or twice.