Chicken and Sausage Black-Eyed Pea Rice

Name: Chicken and Sausage Black-Eyed Pea Rice
Prep time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Southern-inspired
Ingredients: 2 piece Chicken breast; 8 oz Smoked sausage, sliced; 1 piece Onion, diced; 4 clove Garlic; 1.5 cup Long grain rice; 1 can Canned black-eyed peas, drained and rinsed; 3 cup Water or chicken stock; 1 tbsp Vegetable oil; 1.5 tsp Dried thyme; 0.5 tsp Cayenne pepper; 1 tsp Salt; 0.5 tsp Black pepper

Southern-inspired · 50 mins

Combine chicken breast, smoked sausage, canned black eye peas, long grain rice, onion, garlic, thyme, and cayenne pepper.

E By Essie

Servings

2 piece Chicken breast
8 oz Smoked sausage, sliced
1 piece Onion, diced
4 clove Garlic
1.5 cup Long grain rice
1 can Canned black-eyed peas, drained and rinsed
3 cup Water or chicken stock
1 tbsp Vegetable oil
1.5 tsp Dried thyme
0.5 tsp Cayenne pepper
1 tsp Salt
0.5 tsp Black pepper

Calories

801 kcal

Protein

57g

Carbs

82g

Fat

27g

Fiber

Sugar

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Brown the Meats

1. Cut the chicken breast into bite-size cubes and season with half the salt, the black pepper and half the thyme. Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat.

2 piece Chicken breast, 1 tbsp Vegetable oil, 0.8 tsp Dried thyme, 0.5 tsp Salt, 0.5 tsp Black pepper
2. Sear the chicken for 4 to 5 minutes until golden, then remove to a plate. Add the smoked sausage to the same pot and brown for 3 to 4 minutes, letting it render its fat and flavor the pot.

8 oz Smoked sausage, sliced
Build the Base

3. Add the onion to the sausage fat and cook 4 minutes until softened. Stir in the garlic, remaining thyme and cayenne pepper and cook 30 seconds until fragrant.

1 piece Onion, diced, 4 clove Garlic, 0.8 tsp Dried thyme, 0.5 tsp Cayenne pepper
4. Add the rice and stir for 1 minute to toast it and coat it in the flavorful fat. Pour in the water or chicken stock, add the remaining salt, and scrape up any browned bits from the bottom of the pot.

1.5 cup Long grain rice, 3 cup Water or chicken stock, 0.5 tsp Salt
Simmer and Finish

5. Stir in the black-eyed peas and return the chicken to the pot. Bring to a boil, then reduce to the lowest heat, cover tightly and cook for 18 minutes without lifting the lid.

1 can Canned black-eyed peas, drained and rinsed
6. Remove from the heat and rest, covered, for 10 minutes. Fluff with a fork, check the chicken is cooked through (165F/74C), and adjust the seasoning with salt and cayenne pepper before serving.

0.5 tsp Cayenne pepper, 1 tsp Salt

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