Crispy Chicken with Annatto Sauce, Rice & Pigeon Peas

1. 1

   Cook bacon in large skillet on medium-high heat 5 min.

2. 2

   or until crisp.

3. 3

   Remove bacon from skillet, reserving 1 Tbsp.

4. 4

   of the drippings in skillet.

5. 5

   Drain bacon on paper towels; set aside.

6. 6

   Place tomatoes in blender.

7. 7

   Add water; blend until tomatoes are smooth.

8. 8

   Cook reserved drippings until heated through; stir in tomato sauce.

9. 9

   Add rice and pigeon peas; stir.

10. 10

    Bring to boil; cover.

11. 11

    Reduce heat to low; simmer 20 min.

12. 12

    or until rice is tender.

13. 13

    Meanwhile, add chicken, skin-sides up, to large nonstick skillet; cover.

14. 14

    Cook 5 min.

15. 15

    ; turn chicken.

16. 16

    Cook, uncovered, an additional 7 to 9 min.

17. 17

    or until chicken is cooked through and skins are golden brown.

18. 18

    Mix annatto paste, mayo and garlic.

19. 19

    Stir bacon into rice mixture; spoon onto serving plate.

20. 20

    Top with chicken and annatto sauce.

* Per serving · 4 servings · Values may vary.