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