Best Bayou Black Eyed Peas Chicken Recipes

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BAYOU BLACK-EYED PEAS CHICKEN



Bayou Black-Eyed Peas Chicken image

Delicious and easy--can make it spicy or mild. Sometimes we have this on New Year's Day instead of Hoppin' John. It also works nicely in the crock pot.

Provided by Chef MB

Categories     Poultry

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 whole chicken, cut up (can use boneless, skinless breasts or thighs, leave the skin on or take it off, whatever you prefer)
1/2 lb sliced fresh mushrooms
1/2 cup chopped onion
1 garlic clove, minced
salt and pepper
1/4 teaspoon cajun seasoning (optional)
1/2 cup dry white wine
5 cups cooked drained black-eyed peas
1 tomatoes, chopped (or use 1 can Ro-tel for a spicier dish)

Steps:

  • Combine mushrooms, onions, seasonings and peas in a large, greased baking dish.
  • Push the chicken pieces down into the mixture.
  • Scatter tomatoes over the top and pour wine over all.
  • Cover and bake at 325°F for 35-45 minutes, or until the chicken is tender.

Nutrition Facts : Calories 669.6, Fat 36.6, SaturatedFat 10.4, Cholesterol 162.6, Sodium 753.8, Carbohydrate 31.3, Fiber 7.4, Sugar 1.9, Protein 49.2

SOUTHERN-STYLE BLACK-EYED PEAS



Southern-Style Black-Eyed Peas image

I have been making these Southern black-eyed peas for years and years, and they are always a big hit for family dinners! Don't skip the cumin, which is the "secret" ingredient.

Provided by carina

Time 4h55m

Yield 8

Number Of Ingredients 12

1 pound dried black-eyed peas
1 tablespoon vegetable oil
1 medium onion, chopped
5 cloves garlic, minced
1 pound smoked ham hocks
6 cups water
1 tablespoon seasoned salt
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper
3 leaf (blank)s bay leaves

Steps:

  • Soak black-eyed peas in a bowl of water for at least 2 hours, or overnight.
  • Heat oil in a large, heavy saucepan over medium heat. Saute onion and garlic in the hot oil until onion is translucent, about 5 minutes. Add smoked ham hocks and water. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour.
  • Drain peas and add to the pot along with seasoned salt, onion powder, cumin, black pepper, red pepper, and bay leaves. Bring to a boil. Cover, lower heat to a simmer, and cook for 1 hour. Uncover the pot and cook until beans are tender, about 30 minutes more. Remove bay leaves and ham hocks before serving.

Nutrition Facts : Calories 228 calories, Carbohydrate 13.5 g, Cholesterol 38.5 mg, Fat 13.9 g, Fiber 3.3 g, Protein 11.8 g, SaturatedFat 4.5 g, Sodium 384.4 mg, Sugar 2.4 g

CHICKEN WITH BLACK EYED PEAS AND YELLOW RICE



Chicken With Black Eyed Peas and Yellow Rice image

Make and share this Chicken With Black Eyed Peas and Yellow Rice recipe from Food.com.

Provided by Brookelynne26

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 red onion, chopped
2 garlic cloves, minced
1 1/2 lbs chicken tenders
1 (14 1/2 ounce) can reduced-sodium chicken broth
1/2 teaspoon poultry seasoning
1/2 teaspoon blsack pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
3/4 cup uncooked yellow rice mix
1 (15 ounce) can black-eyed peas, drained
1 tablespoon fresh thyme, chopped

Steps:

  • Heat oil in a large skillet over medium heat. Add the onions and cook 4 minutes, or until soft. Add garlic and chicken and cook until chicken is browned.
  • Stir in the broth, poultry seasoning, black pepper, red pepper flakes, and salt. Bring mixture to a boil over high heat.
  • Stir in rice and reduce heat to low. Cover and cook until rice is almost tender, about 10 minutes.
  • Stir in peas and thyme. Cover and cook until heated through, about 10 minutes more.

Nutrition Facts : Calories 220.9, Fat 4.5, SaturatedFat 0.9, Cholesterol 65.8, Sodium 404.1, Carbohydrate 13, Fiber 2.8, Sugar 0.9, Protein 31.2

CHICKEN BLACK-EYED PEAS CASSEROLE



Chicken Black-Eyed Peas Casserole image

Make and share this Chicken Black-Eyed Peas Casserole recipe from Food.com.

Provided by chris_tam

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

4 -6 boneless skinless chicken breasts
2 (15 1/2 ounce) cans black-eyed peas
1/2 cup sliced onion (and or garlic)
all purpose Greek seasoning
8 ounces smoked sausage, sliced

Steps:

  • Season chicken with Greek seasoning or salt and pepper. Place in baking dish layered with onions.
  • Pour over the undrained blackeye peas and sliced smoked sausage.
  • Sprinkle again with Greek seasoning and more onion if desired.
  • Bake, covered at 350 degrees for 45 minutes or longer.
  • Note: The smoked sausage is optional.

Nutrition Facts : Calories 541.4, Fat 21.8, SaturatedFat 7.5, Cholesterol 109.3, Sodium 1636.7, Carbohydrate 33.2, Fiber 7.5, Sugar 0.9, Protein 51.2

CAJUN BAYOU CHICKEN



Cajun Bayou Chicken image

This one is from my cousin in Louisiana. She likes those recipes that don't have a bunch ingredients.

Provided by TLizSkinn

Categories     Cajun

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

1/2 cup lemon juice
1/4 cup hot pepper sauce
3 tablespoons cajun seasoning
2 lbs chicken

Steps:

  • Preheat oven 350.
  • Combine all except chicken in a 9x13 dish.
  • After mixed put chicken in.
  • Bake 40-50 min until chicken is done.
  • You could also grill this.

Nutrition Facts : Calories 203.9, Fat 13.9, SaturatedFat 4, Cholesterol 69, Sodium 313.1, Carbohydrate 1.9, Fiber 0.1, Sugar 0.6, Protein 17.2

BAYOU CHICKEN



Bayou Chicken image

My sister Pamela gave this to me many years ago. I am especially fond of dishes that have eggplant, zucchini, and rice.

Provided by James Craig

Categories     Lunch/Snacks

Time 1h

Yield 5 serving(s)

Number Of Ingredients 18

vegetable oil cooking spray
1 teaspoon cooking oil
2/3 cup coarsely chopped onion
minced garlic
1 lb boneless skinless chicken breast, cut into bite sized pieces
1 cup peeled cubed eggplant
1/2 cup chopped green bell pepper
1 (14 1/2 ounce) can whole tomatoes, undrained and chopped
1 teaspoon dried whole thyme
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon cracked black pepper
1/2 teaspoon hot sauce
1 cup thinly sliced zucchini
2 teaspoons cornstarch
2 teaspoons water
2 1/2 cups hot cooked long-grain rice

Steps:

  • Coat a large nonstick skillet with cooking spray; add oil and place over medium high heat until hot.
  • Add onion and garlic; saute until tender.
  • Add chicken; saute 3 minutes or until chicken looses it's pink color, stirring constantly.
  • Add eggplant and next 9 ingredients (green bell pepper through zucchini).
  • Bring to a boil; cover.
  • Reduce heat, and simmer 10 minutes.
  • Combine cornstarch and water, add to skillet, stirring well.
  • Cover and cook 5 minutes or until zucchini is tender.
  • Remove from heat; let stand 5 minutes.
  • Serve over rice.

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