Chicken with Blackeye Peas
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | pound |
chicken breast halves, boneless, skinless
cut into pieces |
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
garlic cloves
chopped |
|
| 14 ½ | ounces |
chicken broth
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
oregano
dried |
|
| ⅛ | teaspoon |
red pepper flakes
ground |
|
| ¾ | cup |
long grain rice
|
|
| 1 | cup |
corn
frozen |
|
| 15 | ounces |
black-eyed peas
|
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 453.6 | g |
chicken breast halves, boneless, skinless
cut into pieces |
|
| 1 | medium |
onions
chopped |
|
| 1 | each |
garlic cloves
chopped |
|
| 419.1 | ml/g |
chicken broth
|
|
| 15 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
oregano
dried |
|
| 0.6 | ml |
red pepper flakes
ground |
|
| 177 | ml |
long grain rice
|
|
| 237 | ml |
corn
frozen |
|
| 433.5 | ml/g |
black-eyed peas
|
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
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.
