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Chicken with Blackeye Peas

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Submitted by 25thranger

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL
1 453.6
1 1
MEDIUM MEDIUM ONIONS
chopped
1 1
EACH EACH GARLIC CLOVES
chopped
14 ½ 419.1
OUNCES ML/G CHICKEN BROTH
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML OREGANO
dried
0.6
TEASPOON ML RED PEPPER FLAKES
ground
¾ 177
1 237
CUP ML CORN
frozen
15 433.5
OUNCES ML/G BLACK-EYED PEAS
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 400g (14.1 oz)
Amount per Serving
Calories 490 17% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 440mg 18%
Total Carbohydrate 19g 19%
Dietary Fiber 5g 22%
Sugars g
Protein 88g
Vitamin A 14% Vitamin C 13%
Calcium 13% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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