Bayou Black Eyed Peas Chicken Food

CHICKEN AND BLACK-EYED PEA STEW

Steps:

• In a medium skillet, heat oil over medium- high heat. Add onion, carrot, and celery; cook, stirring occasionally, until lightly browned, about 3 minutes. Add garlic; cook 1 minute more. In a 5-quart slow cooker, combine onion mixture, chicken, peas, tomato, broth, thyme, bay leaves, paprika, salt, and peppers. Cover and cook on high 4 hours or until vegetables are tender, or on low 7 hours. Discard thyme and bay leaves. Stir in vinegar. Garnish servings with green onion, thyme, and pepper, if desired.

FALL VEGETABLE SOUP WITH BLACK-EYED PEAS AND GRILLED CHICKEN

Steps:

• Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until the chicken is cooked through, turning the chicken halfway through grilling. Remove the chicken to a cutting surface. Let cool for 5 minutes. Cut into strips. Set aside.
• Heat the oil in a 6-quart saucepot over medium heat. Add the onions, carrots, parsnips and fennel and cook for 5 minutes or until the vegetables are tender. Add the broth and heat to a boil. Reduce the heat to medium-low and cook for 30 minutes or until the vegetables are very tender.
• Stir in the chicken, peas and parsley and heat through. Season to taste. Divide the soup mixture among 8 serving bowls.

SOUTHERN BLACK-EYED PEAS

Steps:

• In a large saucepan, cover peas with water to 3 inches over the peas.
• Bring to boil, reduce heat, then simmer for 45 minutes to 1 hour.
• Place ham hock, sliced onion, bacon, pepper, garlic and salt in the slow cooker/crock pot.
• Pour in 3 cups water.
• Cover and cook on HIGH until peas are tender and ready to go into the crockpot.
• When peas are tender, transfer to the slow cooker/crock pot.
• Reduce heat to LOW; cover and cook for 7 to 9 hours.
• Taste and adjust seasonings. Serve with hot cornbread.

CHICKEN SMOTHERED WITH BLACK-EYED PEAS

Steps:

• Sprinkle a total of about 1 tablespoon of the seasoning mix evenly on the chicken pieces, patting it in by hand. Combine 1 tablespoon plus 2½ teaspoons of the seasoning mix with the flour in a plastic or paper bag, mixing well. Set aside.
• In a large skillet heat ½-inch oil to 350º over high heat. Just before frying, dredge the chicken pieces in the seasoned flour, shaking off excess. Fry the hen in the hot oil (large pieces and skin side down first) until golden brown, about 5 minutes per side. (Adjust heat as needed to maintain the oil's temperature at about 350º.) Drain on paper towels and set aside.
• In a 5½ quart saucepan or large Dutch oven, melt the fat over high heat. Add the bacon and cook just until it starts to get crisp, about 3 to 4 minutes, stirring often. Stir in the onions, celery, bay leaves and 1 teaspoon of Tabasco. Cook until vegetables start to get tender, about 3 to 5 minutes, stirring frequently. Add the peas, 2 tablespoons plus ½ teaspoon seasoning mix and the sage, stirring well. Cook until all the oil and juice is absorbed and mixture starts sticking excessively, about 2 to 4 minutes, stirring often. Add the stock, chicken pieces and remaining 1 tablespoon Tabasco. Bring to a boil, then reduce heat and simmer until chicken and peas are tender, about 1½ to 2 hours, stirring occasionally. (Note: Cooking time will vary according to toughness of chicken.) If desired, adjust seasoning toward the end of cooking time with additional seasoning mix. To serve, place 1 to 2 pieces of chicken on each plate. Mound about ½ cup rice to the side, then top the rice with about ½ cup peas. Spoon extra sauce over the peas and chicken.

BAYOU BLACK-EYED PEAS CHICKEN

Steps:

• Combine mushrooms, onions, seasonings and peas in a large, greased baking dish.
• Push the chicken pieces down into the mixture.
• Scatter tomatoes over the top and pour wine over all.
• Cover and bake at 325°F for 35-45 minutes, or until the chicken is tender.

BLACK-EYED PEAS WITH BACON AND PORK

Steps:

• If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water and rinse. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas.
• Heat the oil in a large pot over medium-high heat. When the oil is shimmering, add the pork. Sear until the pork is browned on all sides, 4 to 5 minutes. Add the bacon, onion and garlic to the pot and cook, stirring, until the onion and garlic are lightly browned, about 6 to 8 minutes. Add the salt, black pepper, cayenne and garlic powder. Cook until the entire mixture is coated with the spices, about 2 minutes. Pour in the stock and water and drop in the bay leaves. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 30 minutes.
• When the pork begins to fall apart, add the prepared peas to the pot and simmer until the peas are very soft, about 1 to 1 1/2 hours (see Cook's Note).
• Taste for seasonings, and add some hot-pepper vinegar, if desired. Discard the bay leaves and transfer the black-eyed peas to a serving bowl.

BEST EVER BLACK-EYED PEAS

Steps:

• Sort and wash peas; place in a large Dutch oven.
• Add remaining ingredients and bring to a boil.
• Cover, reduce heat and simmer for 1- 1 1/2 hours, or until peas are tender.

BAYOU CHICKEN

Steps:

• Coat a large nonstick skillet with cooking spray; add oil and place over medium high heat until hot.
• Add onion and garlic; saute until tender.
• Add chicken; saute 3 minutes or until chicken looses it's pink color, stirring constantly.
• Add eggplant and next 9 ingredients (green bell pepper through zucchini).
• Bring to a boil; cover.
• Reduce heat, and simmer 10 minutes.
• Combine cornstarch and water, add to skillet, stirring well.
• Cover and cook 5 minutes or until zucchini is tender.
• Remove from heat; let stand 5 minutes.
• Serve over rice.