Description
These Southern-Style Black-Eyed Peas with Chicken are the ultimate comfort food—warm, hearty, and packed with flavor. Simmered slowly with tender chicken, onions, garlic, and savory spices, this Southern staple makes a wholesome, protein-rich meal that’s perfect for weeknight dinners, holiday gatherings, or anytime you want something deeply satisfying and nourishing.
Ingredients
- 1 pound dried black-eyed peas, soaked overnight and drained
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1½ cups cooked shredded chicken (or 1 bone-in chicken thigh or drumstick)
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 bay leaf
- 6 cups chicken broth (plus more if needed)
- Optional: a dash of hot sauce or a pinch of cayenne for heat
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion until soft and translucent.
- Add garlic and cook for 1 minute, just until fragrant.
- Stir in soaked black-eyed peas, chicken (if raw), salt, pepper, smoked paprika, and bay leaf.
- Pour in broth to cover the ingredients. Bring to a boil.
- Reduce heat and simmer uncovered for 1½ to 2 hours, stirring occasionally, until peas are tender and liquid thickens.
- If using raw chicken, remove and shred once fully cooked, then return meat to the pot. If using pre-cooked chicken, stir it in during the last 10–15 minutes of cooking.
- Taste and adjust seasoning. Serve hot with cornbread, rice, or sautéed greens.
Notes
- Vegan version: Omit chicken and use vegetable broth. Add liquid smoke or extra smoked paprika for flavor.
- Add greens: Stir in kale, spinach, or collards during the last 20 minutes.
- Spice it up: Add jalapeño, cayenne, or hot sauce to taste.
- Quick version: Use canned black-eyed peas and reduce cook time to 30 minutes.
- Storage: Refrigerate for up to 4 days or freeze for up to 2 months. Add a splash of broth before reheating if needed.
