Chicken and Pigeon Peas Skillet Dinner

By gailanng on November 16, 2012

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

    1. 4 slices finely chopped bacon
    2. 1/2 cup chopped onion
    3. 3 tablespoons sofrito sauce ( recipes on food.com)
    4. 1 1/2 lbs boneless skinless chicken breasts, cut into 2-inch pieces
    5. 1 (8 ounce) cans spanish style tomato sauce ( like Goya brand)
    6. 3 cups chicken broth
    7. 2 cups long-grain white rice, uncooked
    8. 1 (15 ounce) cans pigeon peas, drained ( gandules)
    9. 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.