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Spiced Chicken With Rice and Black-Eyed Peas

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  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 30-40 minutes (depending on rice type)
  • Total Time: 40-50 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Description

Spiced Chicken with Rice and Black-Eyed Peas is a comforting one-pan dish that combines tender, seasoned chicken with hearty rice and protein-packed black-eyed peas. The spices infuse the chicken with bold flavors, while the rice and peas offer a satisfying base. Perfect for a cozy dinner or family gathering.

Ingredients

  • 4 boneless, skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil
  • 1 tablespoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground turmeric (optional for extra warmth)
  • 1/4 teaspoon cayenne pepper (adjust based on spice preference)
  • Salt and black pepper to taste
  • 1 cup long-grain white rice (or brown rice)
  • 1 can (15 oz) black-eyed peas, drained and rinsed (or 1 1/2 cups cooked black-eyed peas)
  • 2 cups chicken broth (or vegetable broth)
  • 1/2 cup diced tomatoes (optional, for added flavor)
  • 1/2 cup chopped cilantro (optional, for garnish)
  • Lime wedges (optional, for garnish)

Instructions

  1. In a small bowl, mix the paprika, cumin, garlic powder, onion powder, turmeric, cayenne pepper, salt, and black pepper. Rub the spice mixture generously over both sides of the chicken breasts.
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side until browned and cooked through. Remove the chicken and set it aside.
  3. In the same skillet, add the rice and toast it lightly for 1-2 minutes, stirring occasionally. Add the chicken broth and diced tomatoes (if using), and stir to combine.
  4. Stir in the black-eyed peas and bring to a simmer. Reduce the heat to low, cover, and cook for 15-20 minutes until the rice is tender and the liquid is absorbed. If using brown rice, cook for 25-30 minutes.
  5. Return the chicken to the pan on top of the rice and peas. Cover and let it rest for 5 minutes to meld the flavors.
  6. Fluff the rice and serve the chicken over the rice. Garnish with cilantro and lime wedges if desired.

Notes

For different proteins, you can use bone-in chicken thighs, chicken drumsticks, Adjust cooking time accordingly for bone-in cuts.Add vegetables like bell peppers, onions, or spinach to the rice for more nutrition.For a gluten-free option, replace the rice with quinoa.If you prefer more heat, increase cayenne pepper or add jalapeños.For a creamy touch, stir in a tablespoon of heavy cream or coconut milk before serving.

Nutrition

  • Serving Size: 1 serving
  • Calories: 430
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 13g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 7g
  • Protein: 35g
  • Cholesterol: 65mg

Find it online: https://lisarecipe.com/spiced-chicken-with-rice-and-black-eyed-peas/