Chicken and Pigeon Peas Skillet Dinner |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Inspired by the traditional dishes (Peleau) of Trinidad and Tobago. From Kraft. Ingredients:
4 slices finely chopped bacon |
1/2 cup chopped onion |
3 tablespoons sofrito sauce (recipes on food.com) |
1 1/2 lbs boneless skinless chicken breasts, cut into 2-inch pieces |
1 (8 ounce) can spanish style tomato sauce (like goya brand) |
3 cups chicken broth |
2 cups long-grain white rice, uncooked |
1 (15 ounce) can pigeon peas, drained (gandules) |
1 1/2 cups shredded cheddar cheese |
Directions:
1. Cook bacon, onion and sofrito sauce base in large skillet on medium-high heat 5 minute or until bacon is almost crisp. Add chicken to skillet; brown on all sides.
2. Stir tomato sauce and broth into skillet; bring to boil. Add rice and pigeon peas. Bring to boil; cover.
3. Reduce heat to low; simmer 20 minutes or until chicken is cooked through and rice is tender. Sprinkle with cheese before serving.
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