Chicken With Black Eyed Peas and Yellow Rice |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a recipe from Patti Labelle Ingredients:
1 tablespoon olive oil |
1 red onion, chopped |
2 garlic cloves, minced |
1 1/2 lbs chicken tenders |
1 (14 1/2 ounce) can reduced-sodium chicken broth |
1/2 teaspoon poultry seasoning |
1/2 teaspoon blsack pepper |
1/4 teaspoon red pepper flakes |
1/4 teaspoon salt |
3/4 cup uncooked yellow rice mix |
1 (15 ounce) can black-eyed peas, drained |
1 tablespoon fresh thyme, chopped |
Directions:
1. Heat oil in a large skillet over medium heat. Add the onions and cook 4 minutes, or until soft. Add garlic and chicken and cook until chicken is browned.
2. Stir in the broth, poultry seasoning, black pepper, red pepper flakes, and salt. Bring mixture to a boil over high heat.
3. Stir in rice and reduce heat to low. Cover and cook until rice is almost tender, about 10 minutes.
4. Stir in peas and thyme. Cover and cook until heated through, about 10 minutes more.
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