- 2 tablespoons olive oil
- 1 (2 1/2 pound) whole cut-up chicken, skins removed, breasts halved crosswise (save wings for another use)
- Coarse salt and freshly ground pepper
- 1 medium onion, chopped
- 4 garlic cloves, smashed
- 1 cup long-grain brown rice
- 4 plum tomatoes, diced
- 1 (12 ounce) jar roasted red peppers, drained and sliced into 1/2-inch strips
- 1 (10 ounce) package frozen green peas, thawed
- Lemon wedges, for serving (optional)
- Heat oil in a large straight-sided skillet over medium heat. Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Cook, turning, until golden on all sides, about 10 minutes; transfer to a plate.
- Add onion, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cook, stirring frequently, until onion is softened, 3 to 5 minutes.
- Stir in rice, tomatoes, peppers, and 1 1/4 cups water; nestle chicken pieces in rice mixture. Bring to a boil; reduce heat. Cover, and simmer over medium-low heat until rice is tender, 55 to 60 minutes. If any liquid remains in skillet, remove lid and simmer until evaporated.
- Sprinkle peas over contents of skillet; cover, and remove from heat. Set aside until peas are heated through, about 10 minutes. Serve with lemon wedges, if desired.