Chicken And Black-Eyed Pea Stew
A hearty chicken and black-eyed pea stew packed with vegetables and bold flavors, perfect for comforting dinners and suitable for family gatherings or casual meals.
Ingredients
- 1 Tbsp. vegetable oil ⓘ
- 3 lb. chicken parts ⓘ
- 3 c. chicken broth ⓘ
- 4 chopped tomatoes with juice
- 2 c. fresh or frozen okra ⓘ
- 2 c. black-eyed peas ⓘ
- 1 c. sliced carrots ⓘ
- 1 c. fresh or frozen corn ⓘ
- 1 c. chopped onion ⓘ
- 1/2 c. chopped green pepper ⓘ
- 3 cloves garlic ⓘ
- 4 tsp. hot pepper sauce ⓘ
- salt to taste ⓘ
- 1 tsp. dried thyme ⓘ
- 1 bay leaf ⓘ
- 1/2 c. all-purpose flour ⓘ
- 3/4 c. water
- hot cooked rice ⓘ
- sliced green onions ⓘ
Instructions
- Cook chicken over medium heat in oil until brown on all sides in a large heavy pan or Dutch oven.
- Spoon off excess fat from the pan.
- Add chicken broth, chopped tomatoes with juice, okra, black-eyed peas, sliced carrots, corn, chopped onion, chopped green pepper, crushed garlic, hot pepper sauce, salt, dried thyme, and bay leaf to the pan.
- Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer until the chicken is cooked through and the thickest pieces are done, about 15 to 20 minutes.
Tips & Substitutions
For added flavor, marinate the chicken in garlic and spices before cooking. You can substitute black-eyed peas with white beans if necessary. To thicken the stew, use a cornstarch slurry instead of flour. Fresh herbs like parsley or cilantro can enhance the dish's freshness. Consider adding a squeeze of lime just before serving for a zesty kick.
Serving Suggestions
Serve the stew hot over a bed of fluffy hot cooked rice, which absorbs the flavorful broth beautifully. Garnish with sliced green onions for added crunch and color. This dish pairs wonderfully with cornbread or a side salad for a complete meal. For a twist, try serving it alongside Chicken In The Garden for a varied chicken experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the stew on the stovetop over low heat, adding a splash of water or broth to maintain consistency. It can also be reheated in the microwave, stirring occasionally for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Black-Eyed Pea Stew contains roughly 1553 calories, with 40g protein, 275g carbohydrates, and 38g fat. It is an excellent source of vitamin A (166% of the Daily Value), vitamin C (150% of the Daily Value), and iron (131% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of chicken parts for this recipe?
Absolutely! You can use a mix of chicken thighs, drumsticks, or even boneless breasts. Just ensure that all pieces are cooked thoroughly. Adjust the cooking time if using boneless cuts, as they may cook faster.
Is it possible to make this stew in a slow cooker?
Yes, you can make this stew in a slow cooker. Brown the chicken first, then transfer all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and the flavors meld beautifully.
What can I substitute for okra if I don't have any?
If you don't have okra, you can use sliced zucchini or green beans as a substitute. They won't provide the same thickness but will still add a nice texture and flavor to the stew.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).