Cookbook:Chicken and Black-eyed Pea Stew

Cookbook | Ingredients | Recipes | Chickpea

This dish is a spicy chicken black-eyed pea stew or curry. It is a meal on its own.


Serves 6-8.

  • 1 cup of long corn rice, preferably brown rice
  • 2 cups of chicken stock, canned tomato liquid, water, or vegetable stock
  • 2 cups canned tomatoes (crushed or diced), or 1 pounds diced fresh tomatoes.
  • 1 pound of bone-in chicken meat (e.g., two chicken legs)
  • 2 medium to hot chili peppers (optional)
  • 2 tsp. of curry powder stirred into the juice of ½ a lemon


  1. If using dry black-eyed peas, wash, then cook for 20 minutes, until al dente. When done, drain.
  1. Meanwhile, prepare onions, carrots, celery, and sauté in oil or fat for 5 minutes.
  2. Add spices (garlic, ginger, salt, pepper) and sauté for 2 more minutes.
  3. Add rice to vegetable mix, stir in.
  4. Add stock and tomatoes, bring to a boil.
  5. Add the cooked black-eyed peas.
  6. Add meat, cook a further 5 minutes, turn heat to low, let simmer for 30-40 minutes.
  1. The meal is ready when the rice is soft.
  2. Then, add chili peppers and curry-lemon paste, cook for 10 more minutes. Serve.

Optional / ReplacementsEdit

  • This dish works well as a vegetarian dish. Just omit the chicken, and increase the amount of black-eye peas by 50%.