Crispy Chicken with Annatto Sauce, Rice & Pigeon Peas

In the mood for Caribbean tonight? Try this delish chicken dish served with savory rice and peas, and you might be in that mood more frequently.

Rated 4.6 from 68 votes

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 breast s, 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

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.

Crispy Chicken with Annatto Sauce, Rice & Pigeon Peas

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