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.
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.
Substitute pork, such as cubed pork loin, for the chicken.
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.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.