Creole Black Eye Peas with Chicken
Third Place in Soup/Stew Category
Recipe Submitted by: Dorothy Pearson
Recipe Includes
- Whole grains
- Colorful vegetables
What you need:
2 (5-pound) boxes of chicken thighs, skins removed
6 (16-ounce) bags of black-eye peas
2 large heads of garlic
6 large round onions (2 quartered and 4 chopped into pieces)
1 large bag celery, sliced in 2 inch pieces
2 (2 pound) bags of carrots
3 cans diced green chilies
4 (16 ounce) cans diced tomatoes
4 cups long grain rice
3 cups corn
4 bay leaves
2 tablespoons cumin
2 teaspoons thyme
2 teaspoon creole seasoning
1 Tablespoon salt (or No Salt)
What to do:
- Soak beans overnight as directed on package
- In a pot, add the chicken, 4 stalks of celery, 2 onions quarters, 1 head of garlic, and 2 bay leaves. Add water to cover chicken (about 6-8 cups).
- Let soup come to a boil and remove any fat that has risen to the top
- Cover and simmer for about 1 to 1 ½ hours.
- Remove chicken and cool, removing bones and dice. Reserve soup and set aside for chicken broth
- Drain beans and add to a large pot and cover with water (about 6 to 8 cups).
- Add the two more chopped onions, garlic, and bay leaves.
- Bring to boil, reduce to medium-low, and simmer until the beans are tender, about 2 to 2 ½ hours.
- Remove the beans and add rice, cover, and simmer until rice is almost cooked (about 10-15 minutes)
- To the rice, add remaining onion, chopped celery, chopped carrots, corn, tomatoes, chilies, thyme, cumin, Creole seasoning, salt, and black eye peas. Cook until rice and vegetables are tender.
- Add diced chicken to pot and cook for another 5 to 10 minutes. Taste and add more seasoning as necessary.
- Enjoy!