|Prep Time||10 minutes|
|Cook Time||35 minutes|
- 1 Tbsp olive oil
- 1 C chopped red onion
- 1 1/2 lb chicken breast boneless, skinless, & cut in strips, or use tenderloins
- 2 cloves garlic minced
- 14 oz can chicken broth can use reduced sodium
- tsp ½poultry seasoning
- 1/4 tsp ground black pepper or a bit more to taste
- 1/4 tsp crushed red pepper
- 3/4 C saffron-flavored yellow rice mix see Tip
- 15 oz can black-eyed peas rinsed and drained, or ~1/2 lb dried beans cooked
- 1 Tbsp snipped fresh thyme
- Finely chopped red onion optional
- snipped fresh thyme optional
- In a 12-inch skillet, heat oil over medium heat. Add the 1 cup chopped onion; cook about 4 minutes or until tender. Add chicken and garlic; cook about 4 minutes more or until chicken is browned, turning once. Stir in broth, poultry seasoning, black pepper, and crushed red pepper. Bring mixture to boiling. Stir in uncooked rice. Reduce heat. Cover and cook about 10 minutes or until rice is almost tender. Stir in black-eyed peas and the 1 tablespoon thyme. Cover and cook about 10 minutes or until heated through and liquid is absorbed. If desired, garnish with additional finely chopped red onion and snipped thyme.
- Tip: You can find saffron-flavored yellow rice mix with other rice mixes in your supermarket. Look for a brand (such as Vigo® or Carolina®) that combines the seasonings and the rice to make it easier to measure out the ¾ cup needed for this recipe. If the brand you buy comes with a separate seasoning packet (such as Goya®), mix the seasonings with the rice in a separate bowl and measure out ¾ cup.
I used half a yellow onion, since that's what I had, and I thought it was pretty good. Served with cornbread. Steve wasn't too fond of the black-eyed peas, suggested we sub with something else next time.
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