Smoky Chicken and Black-Eyed Pea Stew

Name: Smoky Chicken and Black-Eyed Pea Stew
Prep time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Southern American
Ingredients: 1.5 lb Boneless skinless chicken breast; 2 can Canned black-eyed peas, drained and rinsed; 2 piece Yellow onion, diced; 1.5 cup Tomato sauce; 1.5 tbsp Smoked paprika; 1.5 tsp Dried thyme; 2 tbsp Vegetable oil; 2 cup Water; 1.5 tsp Salt

Southern American · 55 mins

Chicken breast, canned black-eyed peas, onion, tomato sauce, smoked paprika and thyme simmered together.

E By Essie

Servings

1.5 lb Boneless skinless chicken breast
2 can Canned black-eyed peas, drained and rinsed
2 piece Yellow onion, diced
1.5 cup Tomato sauce
1.5 tbsp Smoked paprika
1.5 tsp Dried thyme
2 tbsp Vegetable oil
2 cup Water
1.5 tsp Salt

Calories

623 kcal

Protein

50g

Carbs

48g

Fat

27g

Fiber

10g

Sugar

11g

"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"

Sarah M. · Melbourne, AU

Build the Base

1. Pat the chicken breast dry and season all over with half of the salt. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.

1.5 lb Boneless skinless chicken breast, 2 tbsp Vegetable oil, 0.8 tsp Salt
2. Sear the chicken breast for 3 to 4 minutes per side until golden, then transfer to a plate. It will not be cooked through yet.
3. Reduce the heat to medium, add the onion to the same pot and cook for 6 to 8 minutes, scraping up the browned bits, until soft and lightly golden. Stir in the smoked paprika and thyme and cook for 30 seconds until fragrant.

2 piece Yellow onion, diced, 1.5 tbsp Smoked paprika, 1.5 tsp Dried thyme
Simmer the Stew

4. Pour in the tomato sauce and water, stir well, and add the black-eyed peas and remaining salt. Nestle the seared chicken breast and any resting juices back into the pot.

2 can Canned black-eyed peas, drained and rinsed, 1.5 cup Tomato sauce, 2 cup Water, 0.8 tsp Salt
5. Bring to a gentle boil, then reduce the heat to low, cover partially and simmer for 20 minutes, until the chicken reaches 165°F (74°C) inside.
Finish and Serve

6. Remove the chicken breast and shred it with two forks. Return it to the pot and mash a few spoonfuls of black-eyed peas against the side of the pot to thicken the stew.
7. Simmer uncovered for 8 to 10 minutes until rich and spoonable, then taste and adjust the salt. Serve hot in deep bowls.

ready to upgrade your cooking experience?

chat with the chef about recipes - get ingredient suggestions, cooking tips, and more

import any recipe - from Instagram, TikTok, or any URL into a real cookbook

household planning - share your meal plans and grocery lists with your household

noms is free on iOS & Android