Chicken With Blackeye Peas Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive or vegetable oil,
1 lbs: Boneless skinless chicken breast cut in 1inch pieces,
1 medium: Onion, chopped
1: Garlic clove, chopped
14 1/2 ounce: Chicken broth,
1 tbsp: Worcestershire sauce,
1/4 tsp: Salt,
1/4 tsp: Dried oregano or thyme,
1/8 tsp: Ground red pepper, cayenne
3/4 cup: Long-grain white rice,
1 cup: Frozen corn,
15 ounce: 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 on Aug
16, 1998
Source from luhu.jp
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
16, 1998
Source from luhu.jp