Recette de cuisineHomemade recipes · Hainaut
Favorites
Chicken and black-eyed pea stew

Chicken and black-eyed pea stew

Main dishes

A spicy chicken and black-eyed pea stew, simmered with rice, vegetables, and tomatoes. A complete and very filling dish, best served hot.

Enlarge photo

Recipe from Kittycataclysm, Mahagaja, Austncorp and 2 other contributors, adapted by Recette de cuisine ·

↓ Jump to recipe

This spicy stew from the southern United States combines black-eyed peas, rice, and chicken in a tomato-based vegetable broth.

Ingredients and directions

  • Prep time30 min
  • Cook time1 hr
  • Total1 hr 30 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodStewed
  • Estimated cost$12.11 $2.02 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

6 people
  • $0.16
  • $0.41
  • $0.77
  • $0.08
  • $0.53
  • $0.21
  • $0.02
  • $0.53
  • $0.73
  • $2.20
  • $6.45
  • $0.02

Prices from US supermarkets for 8 of 12 ingredients; Belgian prices for the rest.

Directions

  1. If you are using dried peas, rinse them thoroughly and then cook them for 20 minutes, until they are tender but still firm. Drain them.
  2. Meanwhile, sauté the onions, carrots, and celery in the oil for 5 minutes.
  3. Add the garlic, ginger, salt, and pepper, and cook for an additional 2 minutes.
  4. Add the rice to the vegetables. ≈ 4 min
  5. Add the broth and tomatoes, then bring to a boil.
  6. Add the cooked peas. ≈ 3 min
  7. Add the meat, cook for an additional 5 minutes, reduce the heat, and simmer for 30 to 40 minutes. The stew is ready when the rice is tender.
  8. Add the chili peppers and the curry and lemon sauce, then cook for an additional 10 minutes. Serve hot.

The bill

Chicken and black-eyed pea stew

  • 2 to 3 tablespoons of vegetable oil or chicken fat$0.16
  • 2 onions (about 2 cups), chopped, white or red$0.41
  • 2 carrots (about 2 cups), chopped$0.77
  • 1 stalk of celery, with its leaves, chopped (about 1/2 to 1 cup)$0.08
  • 6 cloves of garlic, chopped$0.53
  • 1 to 2 tablespoons of grated ginger$0.21
  • 1/2 teaspoon of salt$0.02
  • 1 teaspoon of freshly ground black pepper$0.53
  • 1 cup of uncooked long-grain rice, preferably whole grain$0.73
  • 2 cups of chicken broth, or tomato juice, water, or vegetable stock$2.20
  • 2 cups of canned tomatoes (crushed or diced), or 450g of fresh diced tomatoes$6.45
  • 2 tablespoons of curry powder mixed with the juice of 1/2 lemon$0.02

Total$12.11

that's $2.02 per person

Estimated price; varies by store.

Equipment

Affiliate links

Before you start

Ingredients

  • 200 g of dried black-eyed peas (or about 2 cups of canned peas)
  • 2 to 3 tablespoons of vegetable oil or chicken fat
  • 2 onions (about 2 cups), chopped, white or red
  • 2 carrots (about 2 cups), chopped
  • 1 stalk of celery, with its leaves, chopped (about 1/2 to 1 cup)
  • 6 cloves of garlic, chopped
  • 1 to 2 tablespoons of grated ginger
  • 1/2 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper
  • 1 cup of uncooked long-grain rice, preferably whole grain
  • 2 cups of chicken broth, or tomato juice, water, or vegetable stock
  • 2 cups of canned tomatoes (crushed or diced), or 450g of fresh diced tomatoes
  • 450 g of chicken with bones (for example, two legs)
  • 1-2 hot peppers (optional)
  • 2 tablespoons of curry powder mixed with the juice of 1/2 lemon

The screen stays on while cooking mode is open.
🎬 Have a video of this recipe? Suggest a YouTube link

Did you film this recipe, or do you know a video that shows it? Axelle watches it before adding it to the page.

Nothing is published before approval.

✏️ A mistake, an idea for this recipe? Suggest a correction

Reviews (0)

Rate this recipe Be the first to rate it!

Your rating