Paella Casserole

Heat the olive oil in a large paella or casserole pan over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant.

Add the halved chicken breasts to the pan and cook for 4-5 minutes per side until lightly golden and cooked through. Transfer the chicken to a plate.

In the same pan, add the chopped onion and sauté until softened and translucent, about 5 minutes.

Stir in the oregano, salt, and ground black pepper, coating the onions evenly with the spices.

Pour the tomato juice into the pan and bring to a simmer, scraping up any browned bits from the bottom.

Return the cooked chicken to the pan, nestling it into the sauce. Add the shrimp and thawed green peas, stirring gently to combine.

Stir in the hot cooked rice, folding it gently to distribute the chicken, shrimp, and vegetables evenly throughout.

Reduce heat to medium-low and simmer for 8-10 minutes until the shrimp are pink and cooked through and the flavors have melded.

Taste and adjust seasoning with additional salt and pepper if needed. Serve directly from the casserole pan.