Since someone asked (Marsha – that would be you) – here’s the recipe for the Black-Eyed Peas I make for New Year’s Day…
Chicken Smothered with Black-Eyed Peas
Makes 4-6 main dish servings
Seasoning Mix:
1 Tbsp. salt
1-1/2 tsp onion powder
1-1/2 tsp garlic powder
1 tsp white pepper
1 tsp dry mustard
1 tsp rubbed sage
1/2 tsp dried thyme leaves
1 3-1/2 to 4 lb. Stewing or roasting hen cut in 8-10 pieces
1 cup all purpose flour
Vegetable oil for frying
1/4 cup chicken fat (preferred), pork lard or shortening
9 slices bacon cut into 1/2-inch pieces
2-1/2 cups finely chopped onion
1-1/2 cups finely chopped celery
3 bay leaves
1 tbsp. + 1 tsp Tabasco sauce
1 lb. Dried black-eyed peas
1 tbsp. garlic powder
1-1/2 tsp rubbed sage
1 tsp onion powder
1 tsp dried thyme leaves
11 cups chicken stock (preferred) or water
About 3 cups hot cooked rice
Thoroughly combine seasoning mix ingredients in small bowl. Sprinkle about 1 tablespoon of the mix on the chicken pieces, patting it by hand. Combine the remaining mix with the flour in a plastic or paper bag, mixing well. Set aside.
In a large skillet heat 1/2 inch of oil to 350 degrees over high heat. Just before frying, dredge the chicken pieces in the seasoned flour, shaking off excess. Fry in the hot oil until golden brown, about 5 minutes per side. Adjust heat as needed to maintain about 350 degrees. Drain on paper towels and set aside.
In a 5-1/2 quart saucepan or large Dutch oven, melt the fat over high heat. Add the bacon and cook just until it starts to get crisp, 3-4 minutes – stirring often.
Stir in the onion, celery, bay leaves, and one teaspoon of Tabasco. Cook until vegetables start to get tender, about 3-5 minutes, stirring frequently. Add the peas, garlic, sage, onion powder and thyme, stirring well. Cook until all the oil and juice is absorbed and mixture starts sticking excessively, about 2-4 minutes, stirring often. Add the stock or water, chicken pieces and remaining one tablespoon of Tabasco. Bring to a boil and reduce heat and let simmer until the chicken and peas are tender, 1-1/2 to 2 hours, stirring occasionally (cooking time will vary according to the toughness of hen). Adjust the salt to taste toward the end of the cooking time.
Meanwhile heat serving plates in 250-degree oven. To serve, place 1-2 pieces of chicken on each serving plate. Mound about 1/2 cup of rice to the side, and top the rice with about 1/2-cup of peas. Spoon extra sauce over the peas and chicken.
From: Authentic Cajun Cooking by Chef Paul Prudhomme
My version:
Black-eyed Peas: I “quick soak” the dried peas – which entails putting them in a dutch oven with ~8 cups hot water, bringing to a vigorous boil for about 2 minutes, then letting them soak (covered) for about an hour. Rinse > drain in colander, then they’re ready to go in the recipe.
Chicken: I don’t use a whole chicken – just the breast meat cut up into pieces, and I don’t deep fry it, just lightly sautee it in olive oil.
Other variables:
- I don’t use chicken fat – bacon has enough fat, thank you very much – I just cook the bacon low & slow until it’s done…
- I mix up both spice mixes ahead of time so they’re ready to just throw in
- I use chicken stock …
- I always use more Tabasco than it calls for but I’m a chili head…
- Because I don’t use the whole chicken, it does not take anywhere near as long to be “done” as the recipe indicates.
Moab Lynette 