Prep 20 mins
Cook 8 hrs
The original recipe was given to me by a co-worker when I first moved to Texas & has remained my favorite simple chicken dish for 15 years. Rayann's recipe calls for a whole chicken but I just use the breasts. Just add some hot cornbread and, boy hidee, dinner's ready.
- 4 bone-in chicken breasts
- 1 teaspoon paprika
- 2 (8 ounce) cans Rotel tomatoes & chilies
- 4 tablespoons Worcestershire sauce
- 1 tablespoon Frank's red hot sauce
- 1 medium onion, quartered
- 2 jalapeno peppers, seeded & sliced
- 3 carrots, scraped & cut into 1 inch chunks
- 1 (15 ounce) can black-eyed peas
- 2 cups okra pods (fresh or frozen)
- Place chicken breasts in crockpot or slow cooker.
- Mix paprika, Rotel, Worcestershire sauce & Louisanna hot sauce. Pour over the chicken.
- Place onion quarters, peppers & carrots on top of chicken pieces.
- Cook on low for 6-8 hours or until the chicken juices run clear.
- Add the black-eyed peas & okra, replace lid & cook an additional 45 minutes or until the okra is tender.
This is a great stew. I really wanted to make itand since I have no crock pot, I figured, people in Texas cooked before there were crock pots so I should be able to make this in a heavy Dutch oven on top of the stove. I was right--and because I knew SQ swears by this recipe, I made no other changes (except my Lousiana hot sauce is Crystal). Since I was cooking on the the stove, I cooked slowly but still it was ready in maybe an hour and a half. GREAT! Admittedly, I removed the seeds and ribs from the jalepenos (which were mild) and I used mild Rotel (the last of my precious stock, sent from Texas) and I have been informed on good authority that no Texan worth her salt would use those wuss Rotel mild tomatoes. But for a New Yorker, I think I did pretty well--and I do love black eyed peas and okra. My only complaint (a teeny one): I think it could use even more tomatoes and okra. And SQ, what do you think of the idea of substituting hominy for the black eyed peas?