A blessed and happy New Year to you all!! ❤ I hope this holiday season has been filled with too much time with your families, love, laughter, and feasting. I got to start my New Year spending the day off work, at home, and with my Dad. It’s been awesome. Of course we had to get our New Years eating fix with Black-Eyed Peas. A widely southern tradition, which I grew up with and was upheld religiously.
In fact my Mema has already called and asked if we ate them. Important stuff, people. Important stuff. No one can really tell me why, but apparently it is lucky and mandatory. Folk lore is it’s own beast… anyways, to embrace it over the years my husband and I have tried many a recipe. Cooked with ham hock, hoppin’ john style, Texas caviar, southern pasta e fagioli, and our favorite (last year’s) black eyed pea fritters with pico de gallo. This year we tried this Cooking Light recipe: Spiced Chicken with Black-Eyed Peas and Rice. Easy, hearty, Southern New Year Black-Eyed Pea Quota filling meal. We served it up with creamed spinach and cornbread and all were merry and full.
SPICED CHICKEN WITH BLACK-EYED PEAS AND RICE
- 1 Tablespoon Olive Oil, divided
- 1 Tablespoon paprika
- 1 Tablespoon Old Bay Seasoning
- 1/2 Tablespoon sugar
- 1/2 Tablespoon salt, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1 cup onion, chopped
- 1 garlic clove, minced
- 1 1/2 cups cooked long-grain rice,
we doubled this and used 3 cups…
- 1 teaspoon hot pepper sauce (Tabasco)
- 1 (15.8 ounce) can black-eyed peas, undrained
- 1/4 cup sliced green onions
- Preheat the oven to 350 degrees.
- Heat 2 teaspoons olive oil in a large nonstick skillet (oven-safe) over medium-high heat. Combine paprika, seasoning, sugar, and 1 1/2 teaspoon salt; sprinkle over the chicken. Add chicken to pan; cooking 2 minutes on each side. Wrap handle of pan with foil. Place pan in the oven. Bake at 350 for 6 minutes or until chicken is done (165-is food-safe). (mine took about 10 additional minutes). Cover and keep warm.
- Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 3 minutes. Stir in rice (we used double the called for amount of rice), 1 1/2 teaspoons salt, 1 teaspoon Tabasco, undrained black-eyed peas; cook 3 minutes or until thoroughly heated, stirring frequently. Stir in green onion to finish, reserving or using extra for garnish – if so desired.
Healthy, filling, and delightful. Great dinner to start 2015 with my two favorite men!
Happy New Years Y’all!! I hope 2015 is wonderful, blessed, and you reach your resolutions!!!
P.S. I’m off to make a French Cherry Pudding with my Dad 🙂 Great way to play indoors while it is raining ❤