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  • Chicken With Black Eyed Peas And Rice

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    Chicken With Black Eyed Peas And Rice
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. extra virgin olive oil or possibly vegetable oil
    • 1 lb boned and skinned chicken breast halves in
    • 1/2 x " pcs (1/2 to 1)
    • 1 med onion minced
    • 1 x clove garlic chopped
    • 14 ounce ready-to-serve chicken broth
    • 1 Tbsp. Worcestershire sauce
    • 1/4 tsp salt
    • 1/4 tsp dry oregano or possibly thyme
    • 1/8 tsp grnd red pepper (cayenne)
    • 3/4 c. long-grain white rice uncooked
    • 1 c. frzn corn
    • 15 ounce canned blackeyed peas liquid removed minced fresh parsley if you like

    Directions

    1. Heat oil in large skillet over Medium-High heat till warm. Add in chicken, onion and garlic; cook and stir till chicken is browned. Stir in broth, Worcestershire sauce, salt, oregano and grnd red pepper. Bring to a boil. Reduce heat to Medium-Low. Stir in rice; cover and cook 10 min.
    2. Stir in corn and blackeyed peas; cover and cook an additional 10-15 min or possibly till liquid is absorbed and chicken is no longer pink, stirring occasionally. Sprinkle with parsley.
    3. Serves 4 ( 1 3/4 c. servings)
    4. NOTES : Substitution: You can use 1 lb. turkey breast tenderloin for the chicken in this recipe.

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