January 2006

CHICKEN WITH BLACKEYE PEAS AND RICE  

1 1/2 lb. boneless uncooked chicken breasts, cut in 1/2 to 1-inch pieces

1 medium onion, chopped

2 cloves garlic (or minced garlic)

2 14 1/2 oz. cans chicken broth

2 tablespoons Worcestershire sauce

1/2 t. dried oregano

1/4 t. ground red (cayenne) pepper

1 1/2 cups uncooked rice

1 10-oz. pkg. frozen corn

2 15 oz. cans blackeye peas, drained

1 14 1/2 oz. can diced tomatoes, undrained

Brown chicken, onion and garlic in large skillet. Stir in broth, Worcestershire sauce, oregano and red pepper. Bring to a boil; stir in rice; reduce heat; cover and cook 20-25 minutes, stirring occasionally, until liquid is almost all absorbed and rice is almost completely cooked. Spray aluminum pan with non-stick spray. Pour rice mixture into pan. Stir in corn, blackeye peas and tomatoes. Cover with aluminum foil. Write the recipe name on the foil. FREEZE.

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