Chicken And Black-Eyed Peas Stew
A hearty chicken and black-eyed peas stew infused with savory spices, vegetables, and a hint of heat, perfect for comforting family dinners and gatherings.
Ingredients
- 1 Tbsp vegetable oil ⓘ
- 3 lb chicken parts ⓘ
- 3 c chicken broth ⓘ
- 4 c chopped tomatoes with juice ⓘ
- 2 c sliced okra
- 2 c black-eyed peas ⓘ
- 1 c sliced carrots ⓘ
- 1 c corn ⓘ
- 1 c chopped onion ⓘ
- 1/2 c chopped green pepper ⓘ
- 3 cloves garlic ⓘ
- 4 tsp pepper sauce ⓘ
- salt ⓘ
- 1 tsp dried thyme ⓘ
- 1 bay leaf ⓘ
- 1/2 c all-purpose flour ⓘ
- 3/4 c water ⓘ
- hot cooked rice ⓘ
Instructions
- Cook chicken parts over medium heat in vegetable oil until brown on all sides in a large, heavy pan or Dutch oven.
- Spoon off excess fat.
- Add chicken broth, chopped tomatoes with juice, sliced okra, black-eyed peas, sliced carrots, corn, chopped onion, chopped green pepper, crushed garlic, pepper sauce, salt, dried thyme, and bay leaf.
- Bring to a boil, then reduce heat to simmer.
- Cover and cook until the chicken is done and the stew has thickened, about 15 to 20 minutes.
- In a small bowl, mix water and all-purpose flour until smooth.
- Gradually add the flour mixture to the stew, stirring constantly to prevent lumps.
- Cook until the mixture thickens, stirring frequently.
- Serve hot over cooked rice.
- Garnish with green onions, if desired.
Tips & Substitutions
For added flavor, consider marinating the chicken in the pepper sauce and thyme for a few hours before cooking. If you prefer a vegetarian option, substitute the chicken with mushrooms or tofu and use vegetable broth instead of chicken broth. You can also add diced bell peppers or jalapeños for extra heat. This stew can be thickened further by mashing some of the black-eyed peas.
Serving Suggestions
Serve this hearty stew over hot cooked rice for a comforting meal. It pairs well with a side of cornbread or a fresh salad to balance the flavors. For a festive touch, garnish with chopped green onions or fresh herbs. This dish is perfect for family gatherings or a cozy dinner, similar to the warmth of Chicken With Brandy Sauce.
Storage & Reheating
Store leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop over low heat, adding a splash of water if it has thickened too much. It can also be reheated in the microwave, but stir occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken And Black-Eyed Peas Stew contains roughly 1490 calories, with 42g protein, 381g carbohydrates, and 35g fat. It is an excellent source of dietary fiber (818% of the Daily Value), iron (222% of the Daily Value), and vitamin C (177% of the Daily Value). Note that it is relatively high in sodium, at 927mg per serving (40% 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 canned black-eyed peas instead of dried?
Yes, you can use canned black-eyed peas to save time. Simply drain and rinse them before adding them to the stew. Reduce the cooking time since canned peas are already cooked, adding them in the last 10 minutes of simmering.
What can I substitute for okra?
If you're not a fan of okra, you can replace it with diced zucchini or bell peppers. Both alternatives will provide a different texture but will still complement the stew's flavors. Just add them at the same time as the other vegetables.
Is it possible to make this stew in a slow cooker?
Absolutely! You can brown the chicken in a skillet first, then add all the ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and the flavors meld beautifully.
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).