Chicken with Black-Eyed Peas & Yellow Rice

chicken

Chicken with Black-Eyed Peas & Yellow Rice
Chicken with Black-Eyed Peas & Yellow Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    tablespoon olive oil

  • 1

    red onion, chopped

  • 2

    garlic cloves, minced

  • 1 1/2

    pounds skinless chicken tenders

  • One

    14.5 ounce can reduced-sodium chicken broth

  • 1/2

    teaspoon poultry seasoning

  • 1/2

    teaspoon ground black pepper

  • 1/4

    teaspoon red pepper flakes

  • 1/4

    teaspoon salt

  • 3/4

    cup uncooked yellow rice

  • One

    15-ounce can black-eyed peas, drained

  • 1

    tablespoon chopped fresh thyme

Directions

Warm the olive oil in a large skillet over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and chicken and cook until the chicken is browned on both sides, about 4 minutes more. Stir in the broth, poultry seasoning, black pepper, red pepper flakes, and salt. Bring mixture to a boil over high heat. Stir in the rice. Reduce the heat to low, cover, and cook until the rice is almost tender, about 10 minutes. Stir in the black-eyed peas and thyme. Cover and cook until heated through, about 10 minutes.

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