Chicken and Black Eyed Pea Curry Tomato Stew

Introduction

Black-eyed peas, rice, and bone-in chicken cook together into a tomato stew that thickens as the rice softens. The curry powder stirred into lemon juice goes in near the end, which keeps the flavor warm and bright instead of flat. You can serve it as a one-pot dinner or portion it for several lunches.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes
• Servings: 6-8

Ingredients

• 1 cup of dry black-eyed peas (or about 2 cups canned)
• 2-3 tbsp vegetable oil or chicken fat
• 2 medium (~2 cups) chopped white or red onions
• 2 ea. (~2 cups) chopped carrots
• 1 stalk (~½-1 cup) chopped celery including the leaves
• 6 cloves garlic, minced
• 1-2 tbsp minced ginger
• ½ tsp salt
• 1 tsp black pepper, preferably freshly-crushed peppercorns
• 1 cup uncooked long-grained rice, preferably brown rice
• 2 cups chicken stock, canned tomato liquid, water, or vegetable stock
• 2 cups canned tomatoes (crushed or diced), or 1 pound diced fresh tomatoes.
• 1 pound bone-in chicken meat (e.g. two chicken legs)
• 2 medium to hot chile peppers (optional)
• 2 tsp curry powder stirred into the juice of ½ lemon

Instructions

1. If using dry black-eyed peas, wash them, then cook for 20 minutes or until al dente. When done, drain.
2. Meanwhile, sauté onions, carrots, and celery in oil for 5 minutes.
3. Add garlic, ginger, salt, and pepper, and sauté for 2 more minutes.
4. Stir rice into vegetable mix.
5. Add stock and tomatoes, then bring to a boil.
6. Add the cooked black-eyed peas.
7. Add meat, cook a further 5 minutes, turn heat to low, and let simmer for 30-40 minutes. The stew is ready when the rice is soft.
8. Add chili peppers and curry-lemon paste, then cook for 10 more minutes. Serve hot.

Variations

• Use canned black-eyed peas instead of dry black-eyed peas to cut the cook time; the stew finishes faster and the peas stay a bit firmer.
• Swap brown rice for white long-grain rice if you want a softer texture and a shorter simmer; watch the pot earlier because white rice cooks faster.
• Choose vegetable stock instead of chicken stock for a lighter base; the tomato and curry flavors come forward more clearly.
• Use red onions instead of white onions for a slightly sweeter, deeper flavor in the finished stew.
• Leave out the chile peppers for a milder pot; you keep the curry and lemon flavor without the extra heat.

Tips for Success

• Chop the onions, carrots, and celery to a similar size so they cook at the same rate in the first 5 minutes.
• Stir the rice into the vegetable mix before adding the liquid so the grains get coated and cook more evenly in the stew.
• The stew is done when the rice is soft and the chicken is cooked through; the liquid should look like a thick stew, not a thin soup.
• Add the curry-lemon paste near the end as written so the lemon stays noticeable instead of disappearing into the long simmer.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. If you want to freeze it, cool it completely first, then pack it into freezer-safe containers for up to 3 months.

Reheat on the stovetop over medium-low heat with a splash of water or stock, stirring occasionally until hot. You can also microwave it, covered loosely, in 1-minute intervals; the rice will absorb liquid as it sits, so add a little extra liquid before reheating if needed.

FAQ

Can you use canned black-eyed peas instead of dry?

Yes. Use about 2 cups canned black-eyed peas and add them at the same point the cooked peas are added in the instructions.

Can you use boneless chicken instead of bone-in chicken?

Yes, but boneless pieces may cook faster and give you a slightly lighter broth. Check the chicken earlier so it does not dry out during the simmer.

What should you do if the stew gets too thick?

Add a little more stock or water and simmer briefly to bring it back to the consistency you want. Rice continues to absorb liquid as it sits.

Can you make this with white rice?

Yes. White long-grain rice works, but it usually cooks faster than brown rice and gives the stew a softer, less chewy texture.