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Main dishes

Chicken and Pigeon Peas Skillet Dinner

Chicken and Pigeon Peas Skillet Dinner recipe
photo by:kraft
Rice and pigeon peas make a tasty backdrop for this smoky, tomato-y chicken skillet dish.
time
prep:
10 min
total:
40 min
servings
total:
6 servings
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What You Need

4
slices   finely chopped OSCAR MAYER Bacon
1/2
cup   chopped onion
3
Tbsp.  sofrito sauce
1-1/2
lb.  boneless skinless chicken breast, cut into 2-inch pieces
1
can   (8 oz.) Spanish style tomato sauce
3
cups  chicken broth
2
cups  long-grain white rice, uncooked
1
can   (15 oz.) pigeon peas (gandules), drained
1-1/2
cups  KRAFT Shredded Cheddar Cheese

Make It

COOK bacon, onion and sofrito sauce base in large skillet on medium-high heat 5 min. 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 min. or until chicken is cooked through and rice is tender. Sprinkle with cheese before serving.

Kraft Kitchens Tips

Special Extra
Add chopped red pepper to the mixture with the rice and pigeon peas. Continue as directed.
Substitute
Prepare as directed using OSCAR MAYER Turkey Bacon and KRAFT 2% Milk Reduced Fat Shredded Cheese.
K:46857v0E:90052
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