SPANISH SKILLET CHICKEN

SPANISH SKILLET CHICKEN Makes 5 servings.


1 cup frozen peas
14.5 oz can diced tomatoes
1 tbs minced garlic
1/4 tsp black pepper
5 each chicken thighs and drumsticks, skin removed from thighs
1 3/4 cups water
8 oz box yellow rice mix
2 onions, chopped
1 tsp paprika


Sprinkle chicken with paprika and pepper. Cook chicken in a skillet 5 min. per side or until browned. Remove chicken to plate. Remove all but 1 tbs drippings from skillet. Add onions and garlic, saute 4 min. or until golden.
---Stir in rice mix, tomatoes and water. Place chicken pieces on rice. Bring liquid to a boil. Reduce heat, cover and simmer 15 min. Stir in peas, cover and simmer 3 min. or until rice is tender, then SERVE...