Sunday, January 9, 2011

Spiced Chicken with Black Eyed Peas and Rice

So, you're supposed to eat black eyed peas on New Year's Day - you knew that, right? Well, technically, you're supposed to eat Hoppin' Johns, but I wasn't in the mood for that, so I made these during the first week of the year, instead. This recipe is super easy to throw together, and the flavor is really delicious. I always have issues with spicing and cooking chicken breasts. They always seem to be bland, boring, and dry. This recipe has a really nice rub for the chicken, and the cooking technique - starting on the stovetop, and finishing in the oven - really created a nice, flavorful, juicy chicken breast. The rice (I used brown, by the way) was really tasty, with a mellow spiciness, and a delicious bite of green onion. I will definitely make this again. It's a really great recipe to make when you are feeling rushed and desperately in need of a grocery run!!

Make this. It's so easy, healthy, delicious, and comforting. Oh, and it's good luck! 4 Bowls!

Spiced Chicken with Black-Eyed Peas and Rice

For juicier chicken, sear on the stovetop and finish in the oven.

Yield: 4 servings

1 tablespoon olive oil, divided
1 teaspoon paprika
1 teaspoon Old Bay seasoning
1/2 teaspoon sugar
1/2 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1 cup frozen chopped onion, thawed
1 teaspoon bottled minced garlic
1 1/2 cups cooked long-grain rice
1 teaspoon hot pepper sauce (such as Tabasco)
1 (15.8-ounce) can black-eyed peas, undrained
1/4 cup sliced green onions

Preheat oven to 350�.

Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Combine paprika, seasoning, sugar, and 1/4 teaspoon salt; sprinkle over chicken. Add chicken to pan; cook 2 minutes on each side. Wrap handle of pan with foil. Place pan in oven. Bake at 350� for 6 minutes or until chicken is done. Cover and keep warm.

Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add frozen onion and garlic; saut� 3 minutes. Stir in rice, 1/4 teaspoon salt, hot pepper sauce, and black-eyed peas; cook 3 minutes or until thoroughly heated, stirring frequently. Spoon about 3/4 cup rice mixture into each of 4 bowls; top each serving with 1 chicken breast half. Sprinkle each serving with 1 tablespoon green onions.

CALORIES 405 (14% from fat); FAT 6.5g (sat 1.3g,mono 3.1g,poly 1.2g); IRON 3.4mg; CHOLESTEROL 99mg; CALCIUM 64mg; CARBOHYDRATE 37.5g; SODIUM 868mg; PROTEIN 47g; FIBER 5g

Cooking Light, JULY 2004

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