Sunday Supper-Hoppin' John for 100

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READY IN: 2hrs 15mins
Recipe by MadCity Dale

Served on the 5th Friday of November at The River Pantry for 300 folks. Below quanity X 3! Later served, December 9th at the 3rd monthly Community SUNDAY SUPPER at Warner Park Community Recreation Center WPCRC. Adapted from the original receipe #249709 by "Seasoned Cook" of NC.

Ingredients Nutrition


  1. Cook chicken, brown, drain and shred.
  2. Place chicken in a large saucepan along with all other ingredients EXCEPT black-eyed peas.
  3. Bring to a boil and let simmer about 25 minutes until rice is done.
  4. Add drained black eye peas and cook 15 more minutes.
  5. Serve with your favorite cornbread. Warmed leftovers are delicious!
  6. 105 ounce cans=#10 can; 16 cups=1 gallon: 16 ounces=1 pound.

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