Bahian Spiced Chicken Black Eyed Peas With Yuca Mash Recipes

BAHIAN SPICED CHICKEN & BLACK-EYED PEAS WITH YUCA MASH

Steps:

• For the Yuca Mash, bring a large pot of salted water to boil on high heat. Add yuca; return to boil. (Adding more boiling water, if needed, to cover the yuca by at least 1 inch.) Reduce heat to medium; boil 30 minutes or until yuca is very tender.
• For the Bahian Seasoning Blend, mix all ingredients until well blended. Set aside.
• Preheat oven to 350°F. For the Chicken & Beans, melt butter in large saucepan on medium-high heat. Add chicken; cook and stir 5 to 7 minutes or until no longer pink. Add onion, bell pepper and garlic; cook and stir 5 minutes or until vegetables soften. Stir in tomato paste and Bahian Seasoning Blend. Sprinkle with flour; mix well. Add stock, black-eyed peas, olives, 3 tablespoons of the cilantro and salt. Bring to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring frequently. Spoon into 2-quart baking dish. Place baking dish on baking sheet. Set aside.
• Drain yuca well. Remove and discard fibrous core from center of each yuca piece using 2 forks (1 fork to hold the yuca piece and the other to remove the fibrous core). Gently peel off any other fibrous layers that may cling to yuca. Return yuca to large saucepan. Add 1/4 cup butter, softened, and warm milk. Mash with potato masher to form a sticky and chunky puree. Season with salt and white pepper. Spoon yuca mash around edge of the Chicken & Beans, leaving the center of visible. Sprinkle Cotija cheese on yuca mash.
• Bake 40 minutes or until filling is bubbling and cheese is golden brown. Let stand 5 minutes before serving. Sprinkle with remaining 1 tablespoon chopped cilantro.

CHICKEN WITH BLACK EYED PEAS AND YELLOW RICE

Steps:

• Heat oil in a large skillet over medium heat. Add the onions and cook 4 minutes, or until soft. Add garlic and chicken and cook until chicken is browned.
• Stir in the broth, poultry seasoning, black pepper, red pepper flakes, and salt. Bring mixture to a boil over high heat.
• Stir in rice and reduce heat to low. Cover and cook until rice is almost tender, about 10 minutes.
• Stir in peas and thyme. Cover and cook until heated through, about 10 minutes more.

SPICED CHICKEN WITH BLACK-EYED PEAS AND RICE

Steps:

• Heat 2 teaspoons oil in a big nonstick skillet over medium-high heat.
• In a small bowl, mix together the paprika, Old Bay, sugar, and 1/4 teaspoon salt; sprinkle mixture over chicken.
• Put chicken in the skillet; cook 2 minutes on each side.
• Wrap handle of pan with foil.
• Place pan in oven; bake in a 350° oven for 6 minutes or until chicken is done; cover and keep warm.
• Heat 1 teaspoon oil in a large saucepan over medium heat.
• Add 1 cup onion and garlic; stir/saute for 3 minutes.
• Stir in 1/4 teaspoon salt, rice, Tabasco, and black-eyed peas; cook 3 minutes or until well heated, stirring often.
• Spoon about 3/4 cup rice mixture into each of 4 bowls; top each with 1 chicken breast half.
• Sprinkle each serving with 1 tablespoon green onions.

CHICKEN BLACK-EYED PEAS CASSEROLE

Steps:

• Season chicken with Greek seasoning or salt and pepper. Place in baking dish layered with onions.
• Pour over the undrained blackeye peas and sliced smoked sausage.
• Sprinkle again with Greek seasoning and more onion if desired.
• Bake, covered at 350 degrees for 45 minutes or longer.
• Note: The smoked sausage is optional.

BAYOU BLACK-EYED PEAS CHICKEN

Steps:

• Combine mushrooms, onions, seasonings and peas in a large, greased baking dish.
• Push the chicken pieces down into the mixture.
• Scatter tomatoes over the top and pour wine over all.
• Cover and bake at 325°F for 35-45 minutes, or until the chicken is tender.

CHICKEN SMOTHERED WITH BLACK-EYED PEAS

Steps:

• 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 2½ teaspoons of the seasoning mix with the flour in a plastic or paper bag, mixing well. Set aside.
• In a large skillet heat ½-inch oil to 350º 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 350º.) Drain on paper towels and set aside.
• In a 5½ 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 ½ 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 1½ 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 ½ cup rice to the side, then top the rice with about ½ cup peas. Spoon extra sauce over the peas and chicken.