Chicken With Black Eyed Peas And Yellow Rice

By | May 20, 2009

Chicken Recipe With Black Eyed Peas

Chicken Recipe Ingredients

Chicken breast tenderloins – 1 1/2 pounds
Dried black eyed peas – 15 ounces or 1 can rinsed well and drained
Rice – 3/4 cup, saffron-flavored
Chicken broth  – 14 ounces or 1can –  reduced sodium
Red onion – 1 cup, chopped fine
Red onion – ¼  cup finely chopped – for garnishing,  optional
Poultry seasoning – ½ teaspoon
Olive oil – 1 tablespoon
Black pepper – ¼ teaspoon, ground
Red pepper – ¼  teaspoon, crushed
Garlic – 2 cloves minced fine
Crushed thyme – 1 tablespoon
Fresh thyme – 1 tablespoon snipped – for garnishing, optional


  • Pour the olive oil into a 12-inch skillet. Put it on medium heat and add the chopped red onion to it. Cook it for about 4 minutes or so until the onions are tender. Add the chicken and chopped garlic to the skillet and stir gently. Cook the chicken until it starts to brown. Turn it over once to ensure equal cooking on both sides. This would take about 4 to 5 minutes.
  • Add the ground black pepper, crushed red pepper, poultry and seasoning broth to the skillet. Stir it well and bring the mixture to the boil on medium heat.
  • Add the uncooked rice to the skillet and reduce the heat. Stir the ingredients well and cover the pan. Allow it to cook for 10 minutes and check the rice. You may have to allow it to cook for a few more minutes until the rice is almost cooked.
  • Add the crushed thyme and the black-eyed peas and gently stir your dish. Make sure that you are very gentle or else you will squash the rice against the sides of the vessel and your dish will become sticky.
  • Cover the pan again and cook it for an additional 10 minutes. The rice should be soft but not sticky. If there is excess liquid, you can uncover the pan and allow it to cook for a minute or two to allow the steam to escape.
  • Transfer the contents to a serving dish and garnish it with finely chopped onions and the snipped thyme.
  • This diabetes friendly recipe makes for six servings. The recipe is very high in sodium, but this can be reduced. Salted water in which beans are canned is largely responsible for the inflated content and rinsing the beans after draining the can would reduce the content of sodium in the recipe by around forty percent.