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Ingredients

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Directions

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  • Season chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Coat with flour. In heavy pot, heat 1 tablespoon oil over medium-high heat. Brown chicken in batches, about 3 minutes per side. Add additional tablespoon oil as needed. Remove from pot.

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  • Reduce heat to medium. Add onion; cook, stirring occasionally, until softened, 5 minutes. Add garlic; cook 1 minute. Stir in rice to coat with oil.

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  • Add chicken, broth, remaining salt and pepper, the oregano and Sazon seasoning; simmer, covered, 20 minutes.

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  • Stir in pigeon peas and pimiento; simmer 10 minutes.

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  • Serve directly from pot, if desired. Garnish with parsley.

Nutrition Facts

547 calories; 14 g total fat; 3 g saturated fat; 54 mg cholesterol; 1297 mg sodium. 77 g carbohydrates; 6 g fiber; 25 g protein;

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