CRISPY ANNATTO CHICKEN WITH RICE & PEAS

Crispy Annatto Chicken with Rice & Peas image

Bring the Caribbean to your kitchen tonight with Crispy Annatto Chicken with Rice and Peas. Made with bacon, diced tomatoes, peppers and more, this Crispy Annatto Chicken is savory dish you'll wish you had discovered sooner.

Provided by My Food and Family

Categories Home

Time 45m

Yield Makes 6 servings.

Number Of Ingredients 9

Previous Next

Ingredients

4 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
1 can (14-1/2 oz.) diced tomatoes with green pepper, celery and onion, undrained
1/2 cup water
1 cup rice, uncooked
1 can (15 oz.) pigeon peas, drained
1-1/2 lb. skin-on boneless chicken breasts, cut into 2-inch pieces
1 tsp. annatto paste, dissolved in 1 tsp. water
1/4 cup KRAFT Real Mayo Mayonnaise
1 clove garlic, minced

Steps:

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.

Nutrition Facts : Calories 430, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 32 g