Spiced Chicken with Black-Eyed Peas and Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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