Carolina Kitchen: Chicken Pigeon Peas & Rice

Carolina Kitchen: Chicken Pigeon Peas & Rice (Photo credit: WLOS Staff)

Chicken Marinade

1/2 to 3/4 C Brianna’s Real French Vinaigrette

Juice of 1 Lime

1 Tbsp Badia Chili & Lime Seasoning

Salt & Pepper

(per 3 chicken breasts)

Let marinate for 1 hour, then Grill or Pan Sear.

Pigeon Peas & Rice

1 15oz Can Pigeon Peas (Gandules Verdes)

1/2 C Goya Sofrito Tomato Base

2 Sweet Onions, chopped

1 Serrano Pepper, minced (this is a spicy pepper)

1/2 C Bell Pepper, chopped

2 Large cloves of garlic, minced

3 to 4 slices of bacon, chopped

Juice of 1 Lime

1 bunch cilantro, chopped

1 C rice

2 Cups Water

1/2 tsp Achiote chili powder

1/2 tsp Mexican Oregano

1/2 tsp Smoked Paprika

Salt & Pepper to taste

In a dutch oven or deep skillet, cook bacon until getting crispy. Add onions & garlic and cook until onions are translucent, add peppers and cook 5 more minutes. Add tomato base and pigeon peas, add liquid if needed. Add spices and lime juice. Add Rice and Water, stir well. Bring to a Simmer, cover, reduce heat and cook approximately 20 minutes, stirring occasionally and adding liquid if needed, until the rice reaches the desired texture.

Top with grilled chicken, garnish with Avocado.