Chicken with Blackeye Peas
Submitted by 25thranger
Tender chicken breast pieces cook in one skillet with rice, black-eyed peas, and sweet corn, creating a complete Southern-inspired meal that’s hearty, protein-packed, and ready in 40 minutes flat.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis one-pot wonder brings together everything you need for dinner in a single skillet with bold, satisfying flavors.
Chicken browns with onions and garlic until golden, then rice goes in to toast slightly before chicken broth and Worcestershire sauce create a savory cooking liquid.
As the rice simmers and absorbs the flavors, corn and black-eyed peas stir in for the final stretch, adding pops of sweetness and earthy texture while fresh parsley finishes everything with a bright, herbaceous note.
Pro Tips
- Cut chicken into uniform pieces for even cooking throughout the dish
- Don’t lift the lid too often while rice cooks or steam escapes and timing gets thrown off
- Frozen corn works perfectly here; no need to thaw first
- Use canned black-eyed peas for convenience or cook dried peas ahead of time
- Add a dash of hot sauce or cayenne for extra Southern kick
Ingredients
Directions
Heat oil in large skillet over medium-high heat until hot.
Add chicken, onion and garlic; cook and stir until chicken is browned.
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.
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.
Comments
