Recipes Spicy Chicken with Black-Eyed Peas and Rice (Entree, Holidays)

Number of Servings
    • 1 tbsp. olive oil, divided
    • 1 tsp. paprika
    • 1 tsp. Old Bay seasoning
    • ½ tsp. sugar
    • ½ tsp. salt
    • 4 (6 oz.) skinless, boneless chicken breast halves
    • 1 cup chopped onion
    • 1 tsp. bottled minced garlic
    • 1½ cups cooked long-grain rice
    • 1 tsp. hot pepper sauce (such as Tabasco®)
    • 1 (15.8 oz.) can black-eyed peas, undrained
    • ¼ cup sliced green onions



Preheat oven to 350º F. Heat 2 teaspoons of oil in a large nonstick skillet over medium heat. In small bowl, combine paprika, seasoning, sugar and ¼ teaspoon salt. Sprinkle over the chicken. Add the chicken to the pan and cook 2 minutes on each side. Wrap the handle of the pan with foil and place the pan in oven. Bake at 350º F for 6 minutes or until chicken is done. Cover and keep warm. Heat 1 teaspoon of the oil in a large saucepan over medium heat. Add onion and garlic and sauté 3 minutes. Stir in rice, ¼ teaspoon salt, hot pepper sauce and black-eyed peas. Cook for 3 minutes or until thoroughly heated, stirring frequently. Spoon about ¾ cup of the rice mixture into each of 4 bowls and top each serving with 1 chicken breast half. Sprinkle with 1 tablespoon green onions.

Nutrition Information

405 calories; 6.5g fat (15% calories from fat); 47g protein; 37.5g carbohydrate; 5g fiber; 99mg cholesterol; 868mg sodium