Chicken with blackeye peas

Yield: 4 Servings

Measure Ingredient
1 tablespoon Olive or vegetable oil
1 pounds Boneless skinless chicken breast cut in 1inch pieces
1 medium Onion, chopped
1 \N Garlic clove, chopped
14½ ounce Chicken broth
1 tablespoon Worcestershire sauce
¼ teaspoon Salt
¼ teaspoon Dried oregano or thyme
⅛ teaspoon Ground red pepper (cayenne)
¾ cup Long-grain white rice
1 cup Frozen corn
15 ounces Can blackeye peas
\N \N Chopped fresh parsley

1. Heat oil in large skillet over medium-high heat until hot. Add chicken, onion and garlic; cook and stir until chicken is browned.

2. Stir in broth, Worcesterhire sauce, salt, oregano and ground red pepper.

Bring to a boil. Reduce heat to medium-low. Stir in rice; cover and cook 10 minutes.

3. Stir in corn and blackeye peas; cover and cook an additional 10 to 15 minutes or until liquid is absorbed and chicken is no longer pink, stirring occasionally. Sprinkle with parsely.

Nutrition Information Per Serving: 420 Calories, 8 g Fat, 720 mg Sodium Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 16, 1998

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