Chicken and Pigeon Peas Skillet Dinner
- Ready In:
- 50mins
- Ingredients:
- 9
- 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
- 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.
- Stir tomato sauce and broth into skillet; bring to boil. Add rice and pigeon peas. Bring to boil; cover.
- Reduce heat to low; simmer 20 minutes or until chicken is cooked through and rice is tender. Sprinkle with cheese before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!