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Spiced Chicken with Black-Eyed Peas and Rice


Submitted by glutenfreeweek on Mon, 08/12/2013 - 02:30

Summary

Yield
Servings
Sourceglutenfreeweek
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Description

Spiced Chicken with Black-Eyed Peas and Rice imported from Recipe Import

Ingredients

1 T
olive oil, divided
1 t
paprika
1 t
old bay seasoning
1⁄2 t
sugar
1⁄2 t
salt, divided
4  
(6-oz.) skinless, boneless chicken breast halves
1 c
frozen chopped onion, thawed
1 t
bottle minced garlic
1 1⁄2 c
cooked long-grain rice
1  
(15 oz. can black-eyed peas, rinsed and drained
1⁄4 c
sliced green onions

Instructions

1. Preheat oven to 350 degrees
2. Heat 2 teaspoons oil in a large ovenproof skillet over medium-high heat. Combine paprika, seasoning, sugar, and 1/4 teaspoon salt, and sprinkle over chicken. Add chicken to pan, cook 2 minutes on each side. Place pan in over. Bake at 350 for 6 minutes until done. Cover an keep warm.
3. Heat remaining 1 teaspoon oil in a large saucepan over medium-high heat. Add 1 cup onion and garlic, saute 3 minutes. Stir in remaining 1/4 teaspoon salt, rice, hot pepper sauce, an black-eyed peas, cook 3 minutes or until thoroughly heated, stirring frequently. Spoon rice mixture into 4 bowls; top with chicken. Sprinkle with green onions. Yield: 4 servings (serving size: about 3/4 cup rice, 1 breast half, and 1 tablespoon green onions)

Source : Cooking Light Weeknight