Side Pannel
Chicken with Blackeye Peas
Chicken with Blackeye Peas
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Main Dish, Rice
Ingredients List
- 1 tb Olive or vegetable oil
- 1 lb Boneless skinless chicken
- - breast cut in 1inch pieces
- 1 md Onion, chopped
- 1 Garlic clove, chopped
- 14 1/2 oz Chicken broth
- 1 tb Worcestershire sauce
- 1/4 ts Salt
- 1/4 ts Dried oregano or thyme
- 1/8 ts Ground red pepper (cayenne)
- 3/4 c Long-grain white rice
- 1 c Frozen corn
- 15 oz Can blackeye peas
- Chopped fresh parsley
Directions
1. Heat oil in large skillet over medium-high heat until hot. Add chicken,
onion and garlic; cook and stir until chicken is browned.
2. Stir in broth, Worcesterhire sauce, salt, oregano and ground red pepper.
Bring to a boil. Reduce heat to medium-low. Stir in rice; cover and cook 10
minutes.
3. Stir in corn and blackeye peas; cover and cook an additional 10 to 15
minutes or until liquid is absorbed and chicken is no longer pink, stirring
occasionally. Sprinkle with parsely.
Nutrition Information Per Serving: 420 Calories, 8 g Fat, 720 mg Sodium
onion and garlic; cook and stir until chicken is browned.
2. Stir in broth, Worcesterhire sauce, salt, oregano and ground red pepper.
Bring to a boil. Reduce heat to medium-low. Stir in rice; cover and cook 10
minutes.
3. Stir in corn and blackeye peas; cover and cook an additional 10 to 15
minutes or until liquid is absorbed and chicken is no longer pink, stirring
occasionally. Sprinkle with parsely.
Nutrition Information Per Serving: 420 Calories, 8 g Fat, 720 mg Sodium
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
