Chicken Smothered With Black Eyed Peas Recipes

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CHICKEN SMOTHERED WITH BLACK-EYED PEAS



Chicken Smothered With Black-Eyed Peas image

Adapted from Chef Paul Prudhomme. You can substitute the seasoning mix with "Chef Paul Prudhomme's Poultry Magic®"

Provided by MsPia

Categories     Chicken

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 20

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
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

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.

Nutrition Facts : Calories 1801.7, Fat 77.8, SaturatedFat 21.9, Cholesterol 245.9, Sodium 3114, Carbohydrate 168.1, Fiber 16.2, Sugar 23.4, Protein 104.1

CHICKEN FRICASSéE WITH BLACK-EYED PEAS AND SPINACH



Chicken Fricassée with Black-Eyed Peas and Spinach image

Categories     Bean     Chicken     Dairy     Leafy Green     Mushroom     Mustard     High Fiber     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 13

1 cup dried black-eyed peas
1 medium onion
2 garlic cloves
10 ounces white mushrooms
2 tablespoons olive oil
1/2 teaspoon dried thyme
1/4 cup dry Sherry
4 skinless boneless chicken breast halves (about 1 1/2 pounds total)
2 tablespoons all-purpose flour
2 1/4 cups chicken broth
1 pound spinach
1/2 cup heavy cream
1 tablespoon Dijon mustard

Steps:

  • Quick-soak black-eyed peas.
  • Chop onion and mince garlic. Cut mushrooms into 1/4-inch-thick slices.
  • In a 4-quart heavy kettle cook onion and garlic in 1 tablespoon oil over moderate heat, stirring occasionally, until onion is softened. Add mushrooms and thyme and cook, stirring, until mushrooms are tender and liquid from mushrooms is evaporated. Stir in Sherry and simmer 1 minute. Transfer mixture to a bowl.
  • Pat chicken dry and cut crosswise into 1/2-inch-thick slices. Season chicken with salt and pepper. In kettle heat remaining tablespoon oil over moderately high heat until hot but not smoking and cook chicken, stirring, until browned. Add flour, stirring to coat chicken evenly. Add broth and bring to a boil, stirring. Stir in mushroom mixture and peas and simmer, covered, 20 minutes, or until peas are tender.
  • While mixture is simmering, discard coarse stems from spinach and cut leaves crosswise into 1/4-inch-wide strips.
  • Stir spinach, cream, mustard, and salt and pepper to taste into fricassee and simmer, stirring, 2 minutes.

SMOTHERED BUTTERMILK CHICKEN WITH PEAS



Smothered Buttermilk Chicken With Peas image

Make and share this Smothered Buttermilk Chicken With Peas recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 8h45m

Yield 5 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 1/2 cups sliced carrots
1/3 cup chopped onion
1/2 cup water
2 tablespoons butter or 2 tablespoons margarine, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 (1 1/4 ounce) package roasted chicken gravy mix
1/3 cup buttermilk
2 teaspoons all-purpose flour
1 cup frozen green pea, thawed and drained
1 (10 1/4 ounce) can refrigerated buttermilk biscuits (5 biscuits)

Steps:

  • In a 4 to 6 quart slow cooker, mix together the chicken, carrots, onion, water, butter, salt, pepper, and bay leaf.
  • Cover and cook on LOW for 6-8 hours.
  • During the last 20 minutes of cooking time, stir in the gravy mix.
  • Remove the bay leaf; mix the buttermilk and flour together; stir flour mixture and peas into chicken mixture.
  • Increase heat to HIGH; cover and cook 10-15 minutes or until peas are hot.
  • While the chicken mixture is cooking, prepare biscuits as directed on can.
  • Split biscuits; serve chicken mixture over biscuits.

Nutrition Facts : Calories 430.8, Fat 17.2, SaturatedFat 6.2, Cholesterol 90.3, Sodium 1194.7, Carbohydrate 42.3, Fiber 4, Sugar 9.8, Protein 26.4

SOUTHERN-STYLE BLACK-EYED PEAS



Southern-Style Black-Eyed Peas image

I have been making these Southern black-eyed peas for years and years, and they are always a big hit for family dinners! Don't skip the cumin, which is the "secret" ingredient.

Provided by carina

Time 4h55m

Yield 8

Number Of Ingredients 12

1 pound dried black-eyed peas
1 tablespoon vegetable oil
1 medium onion, chopped
5 cloves garlic, minced
1 pound smoked ham hocks
6 cups water
1 tablespoon seasoned salt
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper
3 leaf (blank)s bay leaves

Steps:

  • Soak black-eyed peas in a bowl of water for at least 2 hours, or overnight.
  • Heat oil in a large, heavy saucepan over medium heat. Saute onion and garlic in the hot oil until onion is translucent, about 5 minutes. Add smoked ham hocks and water. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour.
  • Drain peas and add to the pot along with seasoned salt, onion powder, cumin, black pepper, red pepper, and bay leaves. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour. Uncover the pot and cook until beans are tender, about 30 minutes more. Remove bay leaves and ham hocks before serving.

Nutrition Facts : Calories 228 calories, Carbohydrate 13.5 g, Cholesterol 38.5 mg, Fat 13.9 g, Fiber 3.3 g, Protein 11.8 g, SaturatedFat 4.5 g, Sodium 384.4 mg, Sugar 2.4 g

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