Ingredients Jump to Instructions ↓

  1. 4 slices OSCAR MAYER Bacon , cut into 1/2-inch pieces

  2. 1 can (14-1/2 oz.) diced tomatoes with green pepper, celery and onion, undrained

  3. 1/2 cup water

  4. 1 cup rice , uncooked

  5. 1 can (15 oz.) pigeon peas , drained

  6. 1-1/2 lb. skin-on boneless chicken breast s, cut into 2-inch pieces

  7. 1 tsp. annatto paste , dissolved in

  8. 1 tsp. water

  9. 1/4 cup KRAFT Real Mayo Mayonnaise

  10. 1 clove garlic , minced

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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


Send feedback