Chicken, black-eyed peas, and greens can be cooked (step 1) up to 1 day ahead, cooled, covered, and refrigerated. Rewarm over low heat before proceeding to step 2.
2 lb. chicken leg quarters
½ cup dried black-eyed peas
8 oz. mustard greens, stemmed,
rinsed, and coarsely chopped
3 slices bacon, diced
1 small onion, diced
½ green bell pepper, diced
2 celery stalks, diced
3 garlic cloves, chopped
1 cup uncooked long-grain rice
1 fresh or dried bay leaf
In large pot, combine chicken, black-eyed peas, and 6 cups water. Bring mixture to a boil over medium high heat, reduce heat to medium low, and simmer 30 minutes.
Stir in greens and simmer 15 minutes, or until peas and greens are tender. Drain, reserving cooking liquid and solids separately. Cool chicken slightly. Discard chicken skin and bones. Shred and reserve meat with peas and greens.
In large heavy skillet over medium-high heat, sauté bacon 5 minutes, or until crisp. Using slotted spoon, remove bacon. Reduce heat to medium. Add onion, bell pepper, celery, and garlic. Sautè 8 minutes, or until onion is tender.
Stir in rice, bay leaf, 1 tbs. salt, and ½ tsp. pepper. Add 1¾ cups reserved cooking liquid, peas, chicken, and greens. Bring to a simmer. Cover tightly, reduce heat to low, and cook 20 minutes.
Remove from heat. Fluff with fork. Cover and let stand 15 minutes. Sprinkle with bacon.
Copyright 2016 by WJXT News4Jax - All rights reserved.