1 lb. boneless Boneless chicken ( cut into bite-sized pieces)

1 medium onion diced

1 can Goya pigeon peas (rinsed with water)

I tablespoon of minced garlic

Large pinch of saffron

Few pinches of Salt to taste

I small green, red and yellow sweet peppers diced . ( you can halve medium sized ones)

1 cup of white long grain rice rinsed with cold water and drain

2 cups of chicken broth ( can use from can but not low sodium one)

Olive oil Heavy bottomed pan  with lid


1.Place olive oil enough to cover bottom of  pan. Heat on high for a minute while rinsing rice and pigeon peas. Also called gandules.

2.  Add saffron, few pinches of salt, onions and peppers and lower heat to medium.( Number six on electric stove)

3. Sauté onions and peppers for three minutes and stir frequently till onions start to look translucent

4. Add chicken and garlic and continue to stir every few seconds to cook outside of chicken.

5. Add your rinsed and drained Goya pigeon peas and rice and stir

6. When rice is well coated and yellow color, add two cups of College Inn chicken broth and turn heat to high. Then stir once after turning heat to high

7.When broth begins to boil, stir a few times so nothing is stuck to pan, COVER at once and turn heat to low. (number 3 on electric stove)

8.  Set timer for twenty minutes. DO NOT REMOVE POT LID until after timer goes off.

9.Remove pan from heat and set aside.

10. Serve

VARIATIONS: You  don’t need all three colored peppers. I just do that because it looks nice with different colors. You don’t have to use peppers if you don’t like peppers. It will still taste great. You do not have to vary water if omitting anything.


Click to enlarge
Click to enlarge








1. Baking dish or casserole dish.

2. Two cans of cream of chicken soup undiluted.

3. Sixteen ounce package of frozen mixed vegetables thawed and drained .(Can thaw overnight in refrigerator the night before you plan to make.)

4. Two cups of boneless chicken cut into bite sized pieces.

5. Two pieces of pie crust ( I used ready made crusts sold in supermarket)

Click to enlarge
Click to enlarge


1. Boil chicken in water ten minutes. Drain on paper towel.

2. Line bottom and sides of casserole dish with one pie crust being sure to

have enough to crimp edges.

3. Poke holes with fork on pie crust on bottom of dish.

4. Pre-bake bottom pie crust at 325degrees Fahrenheit for five minutes or until slightly brown.

5. In large bowl place chicken,two cans of cream of chicken soup (undiluted) and drained vegetables and blend together. If too thick, you may add a 1/4 can of water and blend together.

6. Pour mixture into casserole dish  and press down slightly to be sure all sides have been filled evenly.

7. Cover top with second pre made pie crust.

8. Cut dough evenly around top and pinch together using two fingers on one hand supporting bottom crust and pushing one finger on top crust pushing all fingers together. If you cannot make it look as you wish you can evenly press to dish with tines of a fork all around the dish.

9. Make a  design with knife poking all the way through crust to ensure steam can escape while cooking. I usually make a wheat design. If you wish to make just slits across. That’s fine too.

8. Place in preheated oven and cook according to pie crust directions.


Have a blessed day!