Photo by: Randy Mayor; Melanie J. Clarke

Spiced Chicken with Black-Eyed Peas and Rice

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. 

  • Yield: 4 servings


  • 1 tablespoon olive oil, divided
  • 1 teaspoon paprika
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt, divided
  • 4 none (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 none (15.8-ounce) can black-eyed peas, undrained
  • 1/4 cup sliced green onions


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.

Nutritional Information

Amount per serving
  • Calories: 405none
  • Calories from fat: 14%
  • Fat: 6.5g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 47g
  • Carbohydrate: 37.5g
  • Fiber: 5g
  • Cholesterol: 99mg
  • Iron: 3.4mg
  • Sodium: 868mg
  • Calcium: 64mg

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Spiced Chicken with Black-Eyed Peas and Rice Recipe