paprika chicken & black-eyed peas
(1 rating)
I recently found this chicken recipe online and thought it sounded different from all the run-of-the-mill chicken dishes I've seen so many times before. I had to change some things to suit my personal likes, so here it is. Photo source: wholefoodsmarket.com
(1 rating)
yield
4 serving(s)
prep time
25 Min
cook time
35 Min
Ingredients For paprika chicken & black-eyed peas
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4skinless, boneless chicken breasts
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1 1/2 Tbsppaprika, divided
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2 tspfine sea salt, divided
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1 1/2 Tbspunsalted butter, divided
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1 mdyellow onion, roughly chopped
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3/4 clow fat chicken broth
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1 can(14.5 oz.) diced tomatoes
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1 pkg(16 oz.) frozen black-eyed peas, prepared according to package instructions
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1/3 cplain greek yogurt
How To Make paprika chicken & black-eyed peas
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1Season chicken all over with 1 Tbsp. paprika and 1 tsp. salt. Melt 1/2 Tbsp. butter in a large skillet over medium-high heat, add chicken breasts and cook, turning once, until golden brown, 10 to 12 minutes; transfer to a plate.
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2Add onion and remaining 1/2 Tbsp. paprika to skillet, reduce heat to medium and cook until just tender, about 5 minutes. Whisk in broth scraping up any browned bits, increase heat to medium-high and boil until reduced by half, 3 to 4 minutes. Whisk in tomatoes and 1/2 tsp. salt.
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3Return chicken and its juices to skillet. Bring to a boil, cover, reduce heat to medium-low and simmer until cooked through, about 35 minutes. Meanwhile, smash peas with remaining 1 Tbsp. butter and 1/2 tsp. salt in a medium pot and heat over medium heat until hot throughout.
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4Transfer peas to serving plate; remove chicken from sauce and arrange over peas. Whisk yogurt into sauce and simmer gently, uncovered, 5 minutes more. Spoon sauce over chicken and serve.
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