Chicken and Black-eyed Pea Stew
This is a one-pot stew of chicken, black-eyed peas and rice, spiced with ginger, curry powder and lemon. The rice cooks right in the tomato and stock base, so it thickens the stew and soaks up the flavor of the bone-in chicken. The curry and lemon paste goes in at the end, which keeps its sharpness bright. It serves six to eight, and leaving out the chicken makes it vegetarian.
Instructions
If you are using dry black-eyed peas, rinse them and boil them for about 20 minutes, until they are tender but still firm to the bite. Drain them and set them aside. Canned peas can go straight in later.
While the peas cook, soften the chopped onions, carrots and celery in the oil in a large pot for about 5 minutes.
Stir in the garlic, ginger, salt and black pepper and cook for 2 more minutes, until the garlic smells fragrant.
Add the uncooked rice and stir it through the vegetables so the grains are coated in oil.
Pour in the stock and the tomatoes and bring the pot to a boil. Add the black-eyed peas.
Nestle the chicken into the stew and cook for 5 minutes. Turn the heat to low and simmer for 30 to 40 minutes, until the rice is soft.
Stir in the chile peppers and the curry powder and lemon juice paste. Cook for 10 more minutes and serve hot.
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