Skillet Chicken Paella - cooking recipe

Ingredients

1 1/4 lb. skinless, boneless breasts, cut in bite-size strips
1 Tbsp. oil
1 medium onion, chopped
2 garlic cloves, minced
2 1/4 c. chicken broth
1 c. uncooked long grain rice
1 tsp. dried oregano, crushed
1/2 tsp. paprika
1/4 tsp. each salt and pepper
1/8 tsp. turmeric
1 (14 1/2 oz.) can stewed tomatoes
2 canned pimentos, cut in strips
3/4 c. frozen peas

Preparation

Rinse chicken; pat dry.
In 10-inch skillet, cook chicken strips, half at a time, in hot oil 2 to 3 minutes.
Remove chicken from skillet; add onion and garlic.
Cook until tender, but not brown.
Add broth, uncooked rice, oregano, paprika, salt, pepper and turmeric.
Bring to boiling.
Reduce heat; simmer, covered, for 20 minutes.
Add undrained tomatoes, pimento and frozen peas to skillet; cover and simmer 10 minutes more or until rice is tender.
Stir in cooked chicken; cook through, about 5 to 10 minutes more.