Chicken Smothered With Black-Eyed Peas Recipe

Name: Chicken Smothered With Black-Eyed Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Seasoning mix; 1 tablespoon salt; 1 1/2 teaspoons onion powder; 1 1/2 teaspoons garlic powder; 1 teaspoon white pepper; 1 teaspoon dry mustard; 1 teaspoon sage; 1/2 teaspoon thyme; For the chicken; 1 (4 lb) roasting chickens, cut in 8 to 10 pieces; 1 cup all-purpose flour; vegetable oil (for frying); 1/4 cup shortening; 9 slices bacon, cut into 1/2-inch pieces; 2 1/2 cups onions, finely chopped; 1 1/2 cups celery, finely chopped; 3 bay leaves; 1 tablespoon Tabasco sauce; 1 lb dried black-eyed peas; 1 teaspoon rubbed sage; 11 cups chicken stock; 3 cups cooked rice

Servings: persons

Seasoning mix
1 tablespoon salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon sage
1/2 teaspoon thyme
For the chicken
1 (4 lb) roasting chickens, cut in 8 to 10 pieces
1 cup all-purpose flour
vegetable oil (for frying)
1/4 cup shortening
9 slices bacon, cut into 1/2-inch pieces
2 1/2 cups onions, finely chopped
1 1/2 cups celery, finely chopped
3 bay leaves
1 tablespoon Tabasco sauce
1 lb dried black-eyed peas
1 teaspoon rubbed sage
11 cups chicken stock
3 cups cooked rice

1
Sprinkle a total of about 1 tablespoon of the seasoning mix evenly on the chicken pieces, patting it in by hand. Combine 1 tablespoon plus 21/2 teaspoons of the seasoning mix with the flour in a plastic or paper bag, mixing well. Set aside.
2
In a large skillet heat 1/2-inch oil to 350u00b0 over high heat. Just before frying, dredge the chicken pieces in the seasoned flour, shaking off excess. Fry the hen in the hot oil (large pieces and skin side down first) until golden brown, about 5 minutes per side. (Adjust heat as needed to maintain the oil's temperature at about 350u00b0.) Drain on paper towels and set aside.
3
In a 51/2 quart saucepan or large Dutch oven, melt the fat over high heat. Add the bacon and cook just until it starts to get crisp, about 3 to 4 minutes, stirring often. Stir in the onions, celery, bay leaves and 1 teaspoon of Tabasco. Cook until vegetables start to get tender, about 3 to 5 minutes, stirring frequently. Add the peas, 2 tablespoons plus 1/2 teaspoon seasoning mix and the sage, stirring well. Cook until all the oil and juice is absorbed and mixture starts sticking excessively, about 2 to 4 minutes, stirring often. Add the stock, chicken pieces and remaining 1 tablespoon Tabasco. Bring to a boil, then reduce heat and simmer until chicken and peas are tender, about 11/2 to 2 hours, stirring occasionally. (Note: Cooking time will vary according to toughness of chicken.) If desired, adjust seasoning toward the end of cooking time with additional seasoning mix. To serve, place 1 to 2 pieces of chicken on each plate. Mound about 1/2 cup rice to the side, then top the rice with about 1/2 cup peas. Spoon extra sauce over the peas and chicken.

2276

kcal

Calories

Fat

166

Carbs

258

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Seasoning mix, 1 tablespoon salt, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons garlic powder, and more.

Yes, Chicken Smothered With Black-Eyed Peas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Smothered With Black-Eyed Peas

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