Chicken and Pigeon Peas Skillet Dinner

Submitted by gailanng

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

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 4

ingredients

• 4 slice finely chopped bacon
• 118.29 ml chopped onion
• 44.37 ml sofrito sauce (recipes on food.com)
• 680.38 g boneless skinless chicken breasts, cut into 2-inch pieces
• 226.79 g can spanish style tomato sauce (like Goya brand)
• 709.77 ml chicken broth
• 473.18 ml long-grain white rice, uncooked
• 425.24 g can pigeon peas, drained (gandules)
• 354.88 ml 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.