Chicken and Black-eyed Pea Stew

PIn it

Introduction

This one-pot chicken and black-eyed pea stew delivers savory depth from bone-in chicken, earthy legumes, and a finishing curry-lemon paste that brightens the whole pot. Rice cooks directly in the stew, absorbing tomato and stock, so there’s minimal cleanup and real substance in each bowl. It’s a sturdy weeknight dinner that scales easily and reheats well.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 75 minutes
• Total Time: 95 minutes
• Servings: 6–8

Ingredients

• 1 cup of dry black-eyed peas (or about 2 cups canned)
• 2-3 tbsp vegetable oil or chicken fat
• 2 medium (~2 cups) chopped white or red onions
• 2 ea. (~2 cups) chopped carrots
• 1 stalk (~½-1 cup) chopped celery including the leaves
• 6 cloves garlic, minced
• 1-2 tbsp minced ginger
• ½ tsp salt
• 1 tsp black pepper, preferably freshly-crushed peppercorns
• 1 cup uncooked long-grained rice, preferably brown rice
• 2 cups chicken stock, canned tomato liquid, water, or vegetable stock
• 2 cups canned tomatoes (crushed or diced), or 1 pound diced fresh tomatoes.
• 1 pound bone-in chicken meat (e.g. two chicken legs)
• 2 medium to hot chile peppers (optional)
• 2 tsp curry powder stirred into the juice of ½ lemon

Instructions

1. If using dry black-eyed peas, wash them, then cook for 20 minutes or until al dente. When done, drain.
2. Meanwhile, sauté onions, carrots, and celery in oil for 5 minutes.
3. Add garlic, ginger, salt, and pepper, and sauté for 2 more minutes.
4. Stir rice into vegetable mix.
5. Add stock and tomatoes, then bring to a boil.
6. Add the cooked black-eyed peas.
7. Add meat, cook a further 5 minutes, turn heat to low, and let simmer for 30-40 minutes. The stew is ready when the rice is soft.
8. Add chili peppers and curry-lemon paste, then cook for 10 more minutes. Serve hot.

Variations

Swap canned tomatoes for fresh: If tomatoes are in season, use 1 pound diced fresh tomatoes instead of canned. The stew will be brighter and less acidic, though canned tomatoes add more concentrated depth.

Use drumsticks or thighs instead of legs: Chicken thighs will break down slightly during the long simmer and add more fat and flavor; drumsticks cook at the same rate and are easier to portion at the table.

Make it vegetarian: Omit the chicken and increase the stock by 1 cup; add a chopped medium potato or sweet potato in step 4 to increase body and substance.

Add collard greens or kale: Stir in 2–3 cups of chopped leafy greens (removed from thick stems) during the final 10 minutes; they wilt and add mineral depth without changing the cooking time.

Increase the heat: Use 3–4 chile peppers or add ½ tsp cayenne pepper in step 3 if you prefer a spicier stew.

Tips for Success

Cook dry peas until just al dente, not soft. They will continue to soften during the 30–40 minute simmer with the chicken and rice, so remove them from the water while they still have a slight bite.

Don’t skip the curry-lemon paste step. Stirring it in at the very end brightens the whole pot and cuts through the richness of the chicken fat and tomatoes. Mix it into the juice first to dissolve the curry powder evenly.

Brown rice takes longer than white. If you use brown rice, add an extra 10–15 minutes to the simmer time and check the grain for tenderness before serving; white rice will finish in the standard 30–40 minutes.

Sauté the aromatics until fragrant. The 2-minute sauté after adding garlic, ginger, and spices activates their flavor; don’t skip it or rush it.

Let the stew rest 5 minutes off heat before serving. The rice will finish absorbing liquid, and the stew will thicken slightly, making it less soupy and easier to plate.

Storage and Reheating

Store in an airtight container in the refrigerator for up to 4 days. The stew does not freeze well—the texture of the rice breaks down and becomes mushy after thawing.

Reheat on the stovetop over medium heat, stirring occasionally, until warmed through (about 10 minutes). Add a splash of water or stock if the stew has thickened too much. You can also reheat in the microwave in a covered bowl for 2–3 minutes, stirring halfway through.

FAQ

Can I use canned black-eyed peas instead of dried? Yes; use 2 cups canned (about 1 cup dry equivalent) and add them in step 6 without pre-cooking. This cuts 20 minutes off the total time.

What if my rice isn’t soft after 40 minutes? Brown rice takes longer than white. Simmer for another 10 minutes and check again. If the liquid is too low, add ½ cup warm stock.

Can I make this ahead and freeze it? The stew keeps in the fridge for 4 days, but freezing damages the rice texture. Make it fresh, or freeze the cooked components (peas, chicken, broth base) separately and reassemble after thawing.

What do I do if the stew is too soupy? Let it simmer uncovered for an extra 5–10 minutes to reduce liquid, or mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in while simmering until thickened.