Spicy Black Eyed Pea Stew
Servings
4Serving size
about 2 1/2 cupsThis recipe can be multiplied and makes very good leftovers. Keep refrigerated up to 4 days.
Ingredients
| 2 tsp. Olive oil |
| 1 large White onions (diced) |
| 2 Large stalk Celery, raw (diced) |
| 16 ounces Boneless, skinless chicken thighs (cubed) |
| 2 large Carrots, raw (cut into rounds) |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 2 pepper Jalapeno pepper (seeded and minced) |
| 1 tsp.. Ground cumin |
| 1 tsp. Chili powder |
| 1 tsp., leaves Dried oregano |
| 2 15 ounce can Canned no salt added blackeye peas (do not drain) |
| 4 cup Water |
| 12 ounces Mustard greens, raw (cut into thin strips) |
Instructions
Add the onion and cook, stirring frequently, for about 4 minutes.
Add the celery and cook for another 4 minutes.
Add the chicken thighs and cook until lightly browned.
Add the carrots, salt, pepper, jalapeno, cumin, chili powder, oregano, black eyed peas and water.
Reduce the heat to medium, stir and cover.
Simmer for 60 minutes stirring occasionally.
Add the greens to the pot and stir. Cook for about 5 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a super simple one pot meal that has so much going for it. The spiciness from jalapeno, cumin and chili powder is really well balanced by the sweet carrots and black eyed peas, savory chicken, and bitter greens. If you like spicier food you can use extra jalapenos to your liking.
Most recipes call for the canned beans to be drained and rinsed, but the liquid from the can adds a lot of thick texture to this stew. Almost any leafy green vegetable will do, from spinach to kale, but the spiciness of the mustard greens is perfect for this stew.