Chicken and Pigeon Peas Skillet Dinner

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

• Ready In: 50 mins
• Serves: 4

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.