4 (6-ounce) skinless, boneless chicken breast halves
1 cup frozen chopped onion, thawed
1 teaspoon bottled minced garlic
1 1/2 cups cooked long-grain rice
1 teaspoon hot pepper sauce (such as Tabasco)
1 (15.8-ounce) can black-eyed peas, undrained
1/4 cup sliced green onions
How to Make It
Preheat oven to 350º.
Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Combine paprika, seasoning, sugar, and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to pan; cook 2 minutes on each side. Wrap handle of pan with foil. Place pan in oven. Bake at 350º for 6 minutes or until chicken is done. Cover and keep warm.
Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add frozen onion and garlic; sauté 3 minutes. Stir in rice, 1/4 teaspoon salt, hot pepper sauce, and black-eyed peas; cook 3 minutes or until thoroughly heated, stirring frequently. Spoon about 3/4 cup rice mixture into each of 4 bowls; top each serving with 1 chicken breast half. Sprinkle each serving with 1 tablespoon green onions.
This recipe was much better than I expected. Very flavorable and the blackeyed peas and rice make a good side dish for the chicken. I couldn't find Old Bay seasoning so I substituted a cumin based seasoning that I had on hand. The reciped turned out great. I would definately make this again. I also goes good with some califlower as a side dish if you want more veggies.
I thought this recipe was really good. I was pleasantly surprised at how tasty it was and how much flavor it had. Plus it was really easy to pull together. I will definitely make this again because it felt like comfort food to me.
Good recipe and easy to make. I didn't use an entire cup of onions and used Texas Pete. Could have used more than a tsp of Texas Pete. I have one family member who doesn't like the peas...but it brings good luck on New Years Day! Like the chicken and spices -- will definitely make the chicken again!
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