Cookbook:Chicken and Black-eyed Pea Stew

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Cookbook | Ingredients | Recipes | Chickpea

This dish is a spicy chicken black-eyed pea stew or curry. It is a meal on its own.

Ingredients[edit | edit source]

Serves 6-8.

  • Legumes
  • Oil / Fat
    • 2-3 tbsp. (neutral tasting) vegetable oil or chicken fat (e.g. from previous soup)
  • Vegetables
    • 2 medium white or red onions, chopped, approx. 2 cups
    • 2 carrots, chopped, approx. 2 cups
    • 1 stalk of celery including the leaves, chopped, approx. 1/2-1 cup
  • Spices
    • 6 cloves garlic, minced
    • piece of ginger, minced to give 1-2 tablespoons
    • 1/2 tsp. salt
    • 1 tsp. black pepper, preferably freshly crushed peppercorns
  • Grains
    • 1 cup of long corn rice, preferably brown rice
  • Liquid
    • 2 cups of chicken stock or broth; can use liquid from canned tomatoe (if using); alternatively water or vegetable stock
  • Vegetables
    • 2 cups canned tomatoes (crushed or diced), or 1 pounds of fresh tomatoes, diced.
  • Meat
    • 1 pound of chicken meat, e.g., two chicken legs including with the bones

Procedure[edit | edit source]

  • If using dry black-eyed peas, wash, then cook for 20 minutes, until al dente. When done, drain.
  • Meanwhile, prepare onions, carrots, celery, and sauté in oil or fat for 5 minutes.
  • Add spices (garlic, ginger, salt, pepper) and sauté for 2 more minutes.
  • Add rice to vegetable mix, stir in.
  • Add stock and tomatoes, bring to a boil.
  • Add the cooked black-eyed peas.
  • Add meat, cook a further 5 minutes, turn heat to low, let simmer for 30-40 minutes.
  • The meal is ready when the rice is soft.
  • Then, add chili peppers and curry-lemon paste, cook for 10 more minutes. Serve.

Optional / Replacements[edit | edit source]

  • This dish works well as a vegetarian dish. Just omit the chicken, and increase the amount of black-eye peas by 50%.