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