PAPRIKA CHICKEN & BLACK-EYED PEAS

1
Ellen Bales

By
@Starwriter

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

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
25 Min
Cook:
35 Min

Ingredients

  • 4
    skinless, boneless chicken breasts
  • 1 1/2 Tbsp
    paprika, divided
  • 2 tsp
    fine sea salt, divided
  • 1 1/2 Tbsp
    unsalted butter, divided
  • 1 medium
    yellow onion, roughly chopped
  • 3/4 c
    low fat chicken broth
  • 1 can(s)
    (14.5 oz.) diced tomatoes
  • 1 pkg
    (16 oz.) frozen black-eyed peas, prepared according to package instructions
  • 1/3 c
    plain greek yogurt

How to Make PAPRIKA CHICKEN & BLACK-EYED PEAS

Step-by-Step

  1. Season 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.
  2. Add 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.
  3. Return 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.
  4. Transfer 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.

Printable Recipe Card

About PAPRIKA CHICKEN & BLACK-EYED PEAS

Course/Dish: Chicken




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