Chicken And Pigeon Peas Skillet Dinner Recipes

CHICKEN AND PIGEON PEAS SKILLET DINNER

Chicken and Pigeon Peas Skillet Dinner image

Rice and pigeon peas make a tasty backdrop for this smoky, tomato-y chicken skillet dish.

Provided by My Food and Family

Categories Beans

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 660, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 1.5 mg, Sodium 1020 mg, Carbohydrate 67 g, Fiber 5 g, Sugar 4 g, Protein 44 g

CHICKEN AND PIGEON PEAS SKILLET DINNER

Chicken and Pigeon Peas Skillet Dinner image

Make and share this Chicken and Pigeon Peas Skillet Dinner recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 1154.8, Fat 25.4, SaturatedFat 11.9, Cholesterol 158.9, Sodium 1410.2, Carbohydrate 146.9, Fiber 18.4, Sugar 4.1, Protein 82

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