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Spiced Chicken with Black-Eyed Peas and Rice

Randy Mayor; Melanie J. Clarke
Yield 4 servings
Season chicken breasts with a blend of paprika, Old Bay seasoning, sugar, and salt, then pan-sear on both sides in an oven-proof skillet and bake until done.  Serve with a spicy mixture of sauteed onions, garlic, black-eyed peas, and rice for a filling and nutritious meal. 


  • 1 tablespoon olive oil, divided
  • 1 teaspoon paprika
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt, divided
  • 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

Nutrition Information

  • calories 405
  • caloriesfromfat 14 %
  • fat 6.5 g
  • satfat 1.3 g
  • monofat 3.1 g
  • polyfat 1.2 g
  • protein 47 g
  • carbohydrate 37.5 g
  • fiber 5 g
  • cholesterol 99 mg
  • iron 3.4 mg
  • sodium 868 mg
  • calcium 64 mg

How to Make It

  1. Preheat oven to 350º.

    Cooking Rice
  2. 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.

  3. 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.