Bahian Spiced Chicken Black Eyed Peas With Yuca Mash Food
BAHIAN SPICED CHICKEN & BLACK-EYED PEAS WITH YUCA MASH
This rustic chicken and bean casserole features a fragrant seasoning and is topped with one of Brazil's favorite ingredients, yuca, also known as cassava.
Provided by McCormick
Categories Entrees,
Yield 10
Number Of Ingredients 22
Steps:
- For the Yuca Mash, bring a large pot of salted water to boil on high heat. Add yuca; return to boil. (Adding more boiling water, if needed, to cover the yuca by at least 1 inch.) Reduce heat to medium; boil 30 minutes or until yuca is very tender.
- For the Bahian Seasoning Blend, mix all ingredients until well blended. Set aside.
- Preheat oven to 350°F. For the Chicken & Beans, melt butter in large saucepan on medium-high heat. Add chicken; cook and stir 5 to 7 minutes or until no longer pink. Add onion, bell pepper and garlic; cook and stir 5 minutes or until vegetables soften. Stir in tomato paste and Bahian Seasoning Blend. Sprinkle with flour; mix well. Add stock, black-eyed peas, olives, 3 tablespoons of the cilantro and salt. Bring to boil. Reduce heat to low; simmer 5 minutes or until thickened, stirring frequently. Spoon into 2-quart baking dish. Place baking dish on baking sheet. Set aside.
- Drain yuca well. Remove and discard fibrous core from center of each yuca piece using 2 forks (1 fork to hold the yuca piece and the other to remove the fibrous core). Gently peel off any other fibrous layers that may cling to yuca. Return yuca to large saucepan. Add 1/4 cup butter, softened, and warm milk. Mash with potato masher to form a sticky and chunky puree. Season with salt and white pepper. Spoon yuca mash around edge of the Chicken & Beans, leaving the center of visible. Sprinkle Cotija cheese on yuca mash.
- Bake 40 minutes or until filling is bubbling and cheese is golden brown. Let stand 5 minutes before serving. Sprinkle with remaining 1 tablespoon chopped cilantro.
Nutrition Facts : Calories 347 Calories
BLACK-EYED PEAS IN A SPICY GOAN CURRY
from "5 spices, 50 dishes" by ruta kahate. instead of canned black-eyed peas, 1 c dried black-eyed peas can be used (but they must be rinsed and soaked in water for 6-8 hours)
Provided by hannahactually
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- in large saucepan, heat oil over medium-low heat and saute the onion until it turns dark brown, about 8 minute add coriander, garlic, ginger, turmeric, cayenne, and cumin and stir for 2 minute add tomato and stir over low heat until it disintegrates.
- add peas and mix well. pour in the water, add salt and sugar, and bring to a boil. turn heat down to low, cover, and simmer until peas are cooked through, about 10 minute (20 minutes if using dried peas). stir in coconut milk and simmer uncovered for another 8-10 min., again allowing the flavors to come together.
- add cilantro and lemon juice, simmer for 1 minute more, and remove from heat. serve hot.
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- For the yucca mash, bring a large pot of salted water to boil on high heat. Add yuca, return to boil. (Adding more boiling water if needed to cover the yuca completely). Reduce heat to medium, boil 30 minutes or until yuca is very tender.
- For the Chicken & Beans, melt butter in large saucepan on medium-high heat. Add chicken, cook and stir for 5 - 7 minutes, or until browned. Add onion, pepper and Garlic. Cook and stir for 5 minutes, or until vegetables soften. Stir in tomato purée and Bahian Seasoning, sprinkle with flour and mix well. Add stock, black-eyed peas, olives, 3 tsp of the Coriander and the Salt. Bring to the boil, reduce heat to low and simmer for 5 minutes, or until thickened, stirring frequently. Spoon into a baking dish. Place baking dish on baking sheet and set aside.
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