Chicken with blackeye peas
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive or vegetable oil |
| 1 | pounds | Boneless skinless chicken breast cut in 1inch pieces |
| 1 | medium | Onion, chopped |
| 1 | Garlic clove, chopped | |
| 14½ | ounce | Chicken broth |
| 1 | tablespoon | Worcestershire sauce |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Dried oregano or thyme |
| ⅛ | teaspoon | Ground red pepper (cayenne) |
| ¾ | cup | Long-grain white rice |
| 1 | cup | Frozen corn |
| 15 | ounces | 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 Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 16, 1998
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