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Chicken and Black-eyed Pea Stew
This dish is a spicy chicken black-eyed pea stew or curry. It is a meal on its own.
Ingredients
- dry black-eyed peas, dry (or about 2 cups canned)1 cup
- vegetable oil or chicken fat, or chicken fat2–3 tbsp
- white or red onions, medium (~2 cups), chopped2
- carrots, (~2 cups) chopped2 ea.
- celery, (~½–1 cup) chopped including the leaves1 stalk
- garlic, minced6 clove
- ginger, minced1–2 tbsp
- salt1/2 tsp
- black pepper, preferably freshly-crushed peppercorns1 tsp
- long-grained rice, uncooked, long-grained, preferably brown rice1 cup
- chicken stock, or canned tomato liquid, water, or vegetable stock2 cup
- canned tomatoes, crushed or diced, or 1 pound diced fresh tomatoes2 cup
- bone-in chicken meat, bone-in (e.g. two chicken legs)1 pound
- chile peppers, medium to hot, optional2
- curry powder, stirred into the juice of ½ lemon2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
If using dry black-eyed peas, wash them, then cook for 20 minutes or until al dente. When done, drain.
Meanwhile, sauté onions, carrots, and celery in oil for 5 minutes.
Add garlic, ginger, salt, and pepper, and sauté for 2 more minutes.
Stir rice into vegetable mix.
Add stock and tomatoes, then bring to a boil.
Add the cooked black-eyed peas.
Add meat, cook a further 5 minutes, turn heat to low, and let simmer for 30–40 minutes. The stew is ready when the rice is soft.
Add chili peppers and curry-lemon paste, then cook for 10 more minutes. Serve hot.