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Main dishes

Crispy Chicken with Annatto Sauce, Rice & Pigeon Peas

Crispy Chicken with Annatto Sauce, Rice & Pigeon Peas recipe
photo by:kraft
15 min
45 min
6 servings
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What You Need

slices  OSCAR MAYER Bacon, cut into 1/2-inch pieces
can   (14-1/2 oz.) diced tomatoes with green pepper, celery and onion, undrained
cup  water
cup  rice, uncooked
can   (15 oz.) pigeon peas, drained
lb.  skin-on boneless chicken breasts, cut into 2-inch pieces
tsp.  annatto paste, dissolved in 1 tsp. water
cup  KRAFT Real Mayo Mayonnaise
clove  garlic, minced

Make It

COOK bacon in large skillet on medium-high heat 5 min. or until crisp. Remove bacon from skillet, reserving 1 Tbsp. of the drippings in skillet. Drain bacon on paper towels; set aside. Place tomatoes in blender. Add water; blend until tomatoes are smooth. Cook reserved drippings until heated through; stir in tomato sauce. Add rice and pigeon peas; stir. Bring to boil; cover. Reduce heat to low; simmer 20 min. or until rice is tender.

MEANWHILE, add chicken, skin-sides up, to large nonstick skillet; cover. Cook 5 min.; turn chicken. Cook, uncovered, an additional 7 to 9 min. or until chicken is cooked through and skins are golden brown. Mix annatto paste, mayo and garlic.

STIR bacon into rice mixture; spoon onto serving plate. Top with chicken and annatto sauce.

Kraft Kitchens Tips

Substitute pork, such as cubed pork loin, for the chicken.
Special Extra
For a more traditional Puerto Rican rice with gandules, add a fresh sofrito of finely chopped green peppers, cilantro and garlic to the blended tomatoes before using as directed.
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