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Chicken Smothered With Black-Eyed Peas

Chicken Smothered With Black-Eyed Peas is built on Salt, Garlic Powder, Dry Mustard, Dried Thyme Leaves, and Onion Powder. Ready in about 45 min, it serves 10. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 1 1/2 tsp
• 1 tsp
• 1/2 tsp
• 1 1/2 tsp
• 1 tsp
• 1 tsp
• 1
• 1 cup
• 9 slice
• 2 1/2 cup
• 9 slice
• 1 1/2 cup
• 3
• 1 lb
• 1 1/2 tsp
• 1 tsp
• 2 1/2 cup
• 1 cup
• 1 tbsp
• 1 tbsp
• 1 tsp
• 11 cup
• 3 cup

Method (preview)

1. 1

   Mix all ingredients thoroughly in small bowl. set aside.

2. 2

   Sprinkle about 1 tablespoon of the mix on the chicken pieces.

3. 3

   Combine remaining mix with the flour.

4. 4

   In a large skillet heat 1/2 inch oil over high heat.

5. 5

   Dredge chicken pieces in seasoned flour, fry until golden brown, about 5 minutes per side.

6. 6

   Drain on paper towels.

7. 7

   In a large dutch oven cook bacon until it starts to get crisp, stir in onion, celery, bell pepper, bay leaves and 1 teaspoon of Tabasco sauce and cook until vegetables start to get tender.

8. 8

   Add the peas, garlic powder, sage, onion powder and thyme, stirring well.

9. 9

   Cook until all the oil and juice is absorbed.

10. 10

    Add the stock or water, chicken pieces and 1 tablespoon of Tabasco sauce, bring to a boil then reduce heat and let simmer until chicken and peas are tender, about 2 hours.

11. 11

    Adjust salt to taste at the end of cooking.

12. 12

    Serve over hot cooked rice.

13. 13

    Festival: Cajun Riviera Festival; August 11-13, 1995.

14. 14

    Recipe: Puddy Solina.