Chicken and Black-eyed Pea Stew

• 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

Ingredients for 7 servings (2.5 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   If using dry black-eyed peas, wash them, then cook for 20 minutes or until al dente. When done, drain.

2. 2

   Meanwhile, sauté onions, carrots, and celery in oil for 5 minutes.

3. 3

   Add garlic, ginger, salt, and pepper, and sauté for 2 more minutes.

4. 4

   Stir rice into vegetable mix.

5. 5

   Add stock and tomatoes, then bring to a boil.

   Stovetop
6. 6

   Add the cooked black-eyed peas.

7. 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.

   Stovetop
8. 8

   Add chili peppers and curry-lemon paste, then cook for 10 more minutes. Serve hot.