We’ve always loved the comforting vibe of our Chicken Black Eyed Peas recipe, a hearty dish that blends tender chicken with nutrient-rich black-eyed peas for a flavorful twist on Southern classics. It’s an easy way to bring luck and warmth to your table, especially during cozy family gatherings.
Drawing from traditions where black-eyed peas signify prosperity, we’ve spiced things up with simple ingredients that make this meal both nutritious and delicious. Whether you’re a beginner cook or a pro, our take on this recipe promises to impress with its bold tastes and straightforward prep.
Ingredients
We know that the heart of our Chicken Black Eyed Peas Recipe lies in selecting fresh, high-quality ingredients that deliver bold flavors and nutritional benefits. To prepare this comforting dish, we’ve organized the ingredients below in the order they’ll be used, with specific prep notes for accuracy and ease.
- Chicken: 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces for quick searing and tender results.
- Black-eyed peas: 2 cups dried black-eyed peas, soaked overnight in water and drained, or 2 (15-ounce) cans, rinsed under cold water to remove excess sodium.
- Onion: 1 medium yellow onion, finely chopped, as the base for building aromatic flavors.
- Garlic: 4 cloves garlic, minced, to add a pungent, savory depth right after the onions.
- Bell pepper: 1 large green bell pepper, diced, for a crisp texture and subtle sweetness that complements the peas.
- Tomatoes: 2 medium tomatoes, chopped, or 1 (14-ounce) can diced tomatoes, to provide juicy acidity and enhance the Southern essence.
- Spices: 1 teaspoon smoked paprika, 1 teaspoon ground cumin, and ½ teaspoon cayenne pepper, combined for a warm, spicy kick that ties the dish together.
- Broth: 4 cups low-sodium chicken broth, to create a rich, flavorful base for simmering.
- Herbs: 2 tablespoons fresh thyme leaves, stripped from stems, and 2 bay leaves, for fresh, earthy notes added toward the end.
- Oil and seasonings: 2 tablespoons olive oil for sautéing, plus 1 teaspoon salt and ½ teaspoon black pepper, adjusted to taste for perfect seasoning.
Equipment Needed
Before we dive into preparing our flavorful Chicken Black Eyed Peas recipe, let’s gather the essential tools that make cooking straightforward and efficient. Having the right equipment ensures we handle the ingredients—such as the chicken thighs and black-eyed peas—from the previous section with precision and ease.
Here’s a curated list of the key items we recommend:
- Large Pot or Dutch Oven: Ideal for simmering the chicken and black-eyed peas together to achieve tender, flavorful results. Opt for one with a heavy bottom to prevent burning.
- *Cutting Board and Sharp Knife: These are crucial for safely chopping onions, garlic, and bell peppers. A sturdy board and a sharp knife help us work quickly and minimize prep time.
- Measuring Cups and Spoons: Accurate measurements of spices like smoked paprika and cumin are vital for balancing flavors, so we rely on these for precise additions.
- Wooden Spoon or Silicone Spatula: Perfect for stirring the mixture without scratching our cookware, ensuring even distribution of herbs and broth.
- Colander or Fine-Mesh Strainer: If using dried black-eyed peas, this helps us rinse and drain them effectively before cooking.
By using these tools, we enhance our cooking experience and bring out the best in every bite of this hearty dish.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s walk through the steps to create our hearty Chicken Black Eyed Peas dish. We ensure each phase is straightforward and yields a flavorful, nutritious meal bursting with Southern charm.
Prep
Before we start cooking, we prepare our ingredients to streamline the process and enhance flavors. Begin by rinsing 1 cup of dried black-eyed peas under cold water in a colander to remove any debris— if using canned peas, drain and rinse two 15-ounce cans instead. Next, pat dry 1 pound of boneless, skinless chicken thighs and cut them into 1-inch pieces for even cooking.
We then chop our vegetables: dice 1 medium onion and 1 green bell pepper into ½-inch pieces, mince 3 garlic cloves for a pungent kick, and roughly chop 2 medium tomatoes to release their juicy sweetness. Measure out our spices in advance for accuracy—combine 1 teaspoon smoked paprika, 1 teaspoon cumin, and ½ teaspoon salt in a small bowl. This preparation not only saves time but also allows the aromatic notes of garlic and onions to shine through in the final dish.
Cook
With our ingredients prepped, we move to the stovetop to build layers of flavor in our large pot or Dutch oven. Heat 2 tablespoons olive oil over medium heat until it shimmers, then add the chopped onion and bell pepper. Sauté for 4-5 minutes until they soften and release a sweet, savory aroma that fills the kitchen.
Add the minced garlic and chicken pieces to the pot, stirring constantly for 5-7 minutes until the chicken browns and the garlic turns golden—be careful not to let it burn for the best taste. Stir in the spice blend, coating everything evenly, then add the rinsed black-eyed peas and 4 cups low-sodium chicken broth. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes. The peas should become tender while the chicken absorbs the rich, smoky flavors, creating a comforting broth that evokes warmth and tradition.
Assemble
Once cooking is complete, we finalize our dish to ensure every bite is perfectly balanced. Stir in the chopped tomatoes and 2 tablespoons fresh herbs like cilantro or parsley for a bright, fresh contrast that elevates the earthy tones of the black-eyed peas. Let the mixture simmer for an additional 2-3 minutes to meld the flavors, then remove from heat and allow it to rest for 5 minutes—the steam will carry hints of spice and herbs, making the dish even more inviting.
For serving, divide the Chicken Black Eyed Peas into bowls and top with a sprinkle of extra herbs if desired, ensuring a visually appealing presentation that highlights the vibrant colors and textures. This step guarantees a cohesive, satisfying meal ready to bring luck and prosperity to your table.
Make-Ahead Instructions
To make our Chicken Black Eyed Peas recipe even more convenient for busy weeknights or family gatherings, we can prepare components in advance without compromising the dish’s bold flavors and comforting texture. This approach allows the spices to infuse deeper into the chicken and black-eyed peas, enhancing that signature Southern warmth we love.
Prepping Ingredients Ahead
We recommend starting with the ingredients to save time on the day of cooking. Follow these steps for optimal results:
- Rinse and soak black-eyed peas: If using dried black-eyed peas, rinse them under cold water and soak them in a bowl of water for 4–8 hours. Drain and store in an airtight container in the refrigerator for up to 24 hours. This step ensures they cook evenly and retain their nutrient-rich quality.
- Chop vegetables: Dice the onion, garlic, and green bell pepper, then place them in separate sealed bags or containers. Store in the fridge for up to 2 days to keep their fresh crunch and vibrant colors intact, ready for sautéing.
- Prepare chicken: Cut the boneless, skinless chicken thighs into bite-sized pieces and season them lightly with smoked paprika and cumin. Store in a sealed container in the refrigerator for up to 24 hours. This pre-seasoning lets the spices begin to penetrate the meat, amplifying the dish’s hearty aroma.
Cooking the Dish in Advance
For full make-ahead convenience, we can cook the entire Chicken Black Eyed Peas recipe ahead and reheat it later. Here’s how to do it step-by-step:
- Follow the main recipe instructions up to the point of simmering the ingredients together in the pot or Dutch oven.
- Once cooked, let the dish cool completely at room temperature for about 30 minutes.
- Transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Freezing works best for preserving the tender texture of the chicken and the creamy consistency of the black-eyed peas.
| Storage Method | Duration | Tips for Quality |
|---|---|---|
| Refrigeration | Up to 3 days | Stir gently before reheating to redistribute flavors and prevent drying. |
| Freezing | Up to 3 months | Use freezer-safe containers to avoid freezer burn, and thaw overnight in the fridge for even reheating. |
Reheating for Peak Flavor
When you’re ready to serve, reheat our Chicken Black Eyed Peas to maintain its rich, savory essence. Gently warm the dish on the stovetop over medium heat, adding a splash of chicken broth if needed to restore moisture. This method keeps the chicken juicy and the black-eyed peas plump, ensuring every bite delivers that irresistible blend of smoky and herbaceous notes we aim for in this traditional favorite.
Conclusion
We’ve crafted this Chicken Black Eyed Peas recipe to bring warmth and tradition to your table
It’s more than just a meal—it’s a simple way to embrace flavorful heritage and nutritious goodness
Give it a try and you’ll see how it adds a confident boost to your cooking routine
We can’t wait to hear how it becomes a staple in your home.
Frequently Asked Questions
What is Chicken Black Eyed Peas?
Chicken Black Eyed Peas is a hearty Southern-inspired dish featuring tender chicken and nutrient-rich black-eyed peas. It’s known for its bold flavors, combining spices like smoked paprika and cumin with fresh veggies. This recipe brings luck and warmth to family gatherings, blending tradition with simple, nutritious ingredients for cooks of all levels.
What ingredients are needed for Chicken Black Eyed Peas?
Key ingredients include boneless, skinless chicken thighs, dried or canned black-eyed peas, chopped onion, minced garlic, diced green bell pepper, tomatoes, smoked paprika, cumin, low-sodium chicken broth, fresh herbs, and olive oil. Choose fresh, high-quality items for the best flavor and nutrition. This combination creates a delicious, balanced meal.
What equipment is required to make Chicken Black Eyed Peas?
You’ll need a large pot or Dutch oven for simmering, a cutting board and sharp knife for chopping, measuring cups and spoons for spices, a wooden spoon or spatula for stirring, and a colander for rinsing peas. These tools ensure efficient preparation and help bring out the dish’s full flavors.
How do I prepare Chicken Black Eyed Peas step by step?
Start by prepping ingredients: rinse and soak black-eyed peas if using dried, chop veggies, and season chicken. In a pot, sauté onions, garlic, and peppers in olive oil, add chicken and spices, then stir in peas, tomatoes, and broth. Simmer until tender, about 45-60 minutes. Finish with fresh herbs for added flavor.
Can I make Chicken Black Eyed Peas ahead of time?
Yes, prep ingredients in advance by soaking peas, chopping veggies, and seasoning chicken to save time. Cook the full dish ahead and store in the fridge for up to 3 days or freeze for up to 3 months. This makes it ideal for busy weeknights or gatherings, allowing flavors to deepen.
How do I store and reheat Chicken Black Eyed Peas?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, thaw if frozen, then warm on the stovetop over low heat with a splash of broth to retain moisture, or microwave in short bursts, stirring occasionally for even heating.
Is Chicken Black Eyed Peas a healthy recipe?
Yes, it’s nutritious, packed with protein from chicken and fiber from black-eyed peas, plus vitamins from fresh veggies. Using low-sodium broth and olive oil keeps it heart-healthy. This dish supports prosperity traditions while being delicious and suitable for balanced diets.