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.

Ingredients

Serves 6-8.

• 1 cup of dry black-eyed peas (or approx. 2 cups from a can)
• 2-3 tbsp. (neutral tasting) vegetable oil or chicken fat
• 2 medium white or red onions, chopped (approx. 2 cups)
• 2 carrots, chopped (approx. 2 cups)
• 1 stalk of celery including the leaves, chopped (approx. ½-1 cup)
• 6 cloves garlic, minced
• 1-2 tablespoons minced ginger
• ½ tsp. salt
• 1 tsp. black pepper, preferably freshly crushed peppercorns

• 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

Procedure

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 / Replacements

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