Crispy Chicken with Annatto Sauce, Rice & Pigeon Peas

• 4 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces Rite Aid 2 For $7.00 thru 02/06
• 1 can (14-1/2 oz.) diced tomatoes with green pepper, celery and onion, undrained Safeway 1 lb For $1.29 thru 02/09
• 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

1. Cook bacon in large skillet on medium-high heat 5 min.
2. or until crisp.
3. Remove bacon from skillet, reserving 1 Tbsp.
4. of the drippings in skillet.
5. Drain bacon on paper towels; set aside.
6. Place tomatoes in blender.
7. Add water; blend until tomatoes are smooth.
8. Cook reserved drippings until heated through; stir in tomato sauce.
9. Add rice and pigeon peas; stir.
10. Bring to boil; cover.
11. Reduce heat to low; simmer 20 min.
12. or until rice is tender.
13. Meanwhile, add chicken, skin-sides up, to large nonstick skillet; cover.
14. Cook 5 min.
15. ; turn chicken.
16. Cook, uncovered, an additional 7 to 9 min.
17. or until chicken is cooked through and skins are golden brown.
18. Mix annatto paste, mayo and garlic.
19. Stir bacon into rice mixture; spoon onto serving plate.
20. Top with chicken and annatto sauce.

bacon, tomatoes, water, rice, pigeon peas, skin, annatto paste, mayonnaise, clove garlic

Taken from www.kraftrecipes.com/recipes/crispy-chicken-annatto-sauce-rice-pigeon-peas-111323.aspx (may not work)