Spiced Chicken with Black-Eyed Peas and Rice

Ingredients

• 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

Preparation

1. Preheat oven to 350º.
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.