Chicken and Pigeon Peas Skillet Dinner

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READY IN: 50mins
Recipe by gailanng

Inspired by the traditional dishes (Peleau) of Trinidad and Tobago. From Kraft.

Ingredients Nutrition


  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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