Recipe for Chicken with Black Eyed Peas and Rice 
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Yield:
4
Ingredients:
Amount Ingredient
1 tbl olive oil or vegetable oil
1 lb boned and skinned chicken breast halves in
1/2 x " pieces (1/2 to 1)
1 med onion chopped
1 x clove garlic minced
14 oz ready-to-serve chicken broth
1 tbl Worcestershire sauce
1/4 tsp salt
1/4 tsp dried oregano or thyme
1/8 tsp ground red pepper (cayenne)
3/4 cup long-grain white rice uncooked
1 cup frozen corn
15 oz canned blackeyed peas drained
Instructions:
Instructions: Heat oil in large skillet over Medium-High heat until hot. Add chicken, onion and garlic; cook and stir until chicken is browned. Stir in broth, Worcestershire sauce, salt, oregano and ground red pepper. Bring to a boil. Reduce heat to Medium-Low. Stir in rice; cover and cook 10 minutes.

Stir in corn and blackeyed peas; cover and cook an additional 10-15 minutes or until liquid is absorbed and chicken is no longer pink, stirring occasionally. Sprinkle with parsley.

Serves 4 ( 1 3/4 cup servings)

NOTES : Substitution: You can use 1 pound turkey breast tenderloin for the chicken in this recipe.

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