Chicken with Blackeye Peas

• 1 tablespoon olive oil
• 1 pound chicken breast halves, boneless, skinless cut into pieces
• 1 medium onions chopped
• 1 each garlic cloves chopped
• 14 1/2 ounces chicken broth
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon oregano dried
• 18 teaspoon red pepper flakes ground
• 3/4 cup long grain rice
• 1 cup corn frozen
• 15 ounces black-eyed peas
• 1 x parsley leaves fresh, chopped

1. Heat oil in large skillet over medium-high heat until hot.
2. Add chicken, onion and garlic; cook and stir until chicken is browned.
3. Stir in broth, Worcesterhire sauce, salt, oregano and ground red pepper.
4. Bring to a boil.
5. Reduce heat to medium-low.
6. Stir in rice, cover and cook 10 minutes.
7. Stir in corn and blackeye peas; cover and cook an additional 10 to 15 minutes or until liquid is absorbed and chicken is no longer pink, stirring occasionally.
8. Sprinkle with parsely.

olive oil, chicken, onions, garlic, chicken broth, worcestershire sauce, salt, oregano dried, red pepper, long grain rice, corn frozen, blackeyed peas, parsley

Taken from recipeland.com/recipe/v/chicken-blackeye-peas-37217 (may not work)