Chicken with Blackeye Peas

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Title: Chicken with Blackeye Peas
Categories: Chicken, Rice, Main dish
Yield: 4 Servings

1 T Olive or vegetable oil
1 lb Boneless skinless chicken
- breast cut in 1inch pieces
1 md Onion, chopped
1 ea Garlic clove, chopped
14 1/2 oz Chicken broth
1 T Worcestershire sauce
1/4 t Salt
1/4 t Dried oregano or thyme
1/8 t Ground red pepper (cayenne)
3/4 c Long-grain white rice
1 c Frozen corn
15 oz Can blackeye peas
Chopped fresh parsley

1. Heat oil in large skillet over medium-high heat until hot. Add
chicken, onion and garlic; cook and stir until chicken is browned.

2. Stir in broth, Worcesterhire sauce, salt, oregano and ground red
pepper. Bring to a boil. Reduce heat to medium-low. Stir in rice;
cover and cook 10 minutes.

3. Stir in corn and blackeye peas; cover and cook an additional 10 to
15 minutes or until liquid is absorbed and chicken is no longer pink,
stirring occasionally. Sprinkle with parsely.

Nutrition Information Per Serving:
420 Calories, 8 g Fat, 720 mg Sodium

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