Is it too late to eat black-eyed peas? Have I missed the boat on good fortune for the year? Is it over and done with? Should I throw in the towel? Hold up a white flag of surrender? Stop asking questions?
You see, I bought some black-eyed peas for the new year, but we, uh, sort of forgot to eat them. Oops. Before I flirt with danger any longer, I decided to get these things consumed tonight before I wake up with two heads tomorrow.
Oh dear goodness, that wouldn’t be pretty.
Seared Chicken with Black-Eyed Peas, Black Rice and Red Bell Pepper:
What it took for 2:
* 2 chicken breasts
* 1 red bell pepper, julienned
* 1 can black eyed peas, drained and rinsed
* 2 cups cooked black sticky rice
* 2 cloves garlic, minced
* 2 Tbs. Penzey’s Arizona Dreaming Seasoning (or a combination of your favorite spices)
* 2 Tbs. extra virgin olive oil
* 1/4th cup dry vermouth, or white wine
* coarse salt and freshly ground pepper
* 2 Tbs. fresh parsley
Sprinkle the spices on both sides of each chicken breast. You want it nice and coated. Season with salt and pepper as well.
In a medium skillet, heat the olive oil over medium. Sear the chicken breast until fully cooked, about 7 minutes per side. Remove from skillet, cover and let rest while you prepare the rest of the meal.
Back in your skillet, bring up the heat and pour the vermouth in to deglaze. With a wooden, spoon scrape up the browned bits and let the alcohol reduce until it’s almost gone. Add the garlic and let bloom for 30 seconds. Add the red bell pepper, sauté for 3 minutes. Add the black-eyed peas and cook for an additional 3 minutes. Toss a little salt and pepper in this too. Finally, add the cooked rice and stir to combine. Taste one last time. Oh, add some parsley! See how pretty that made the dish?
To serve, spoon out the rice/beans/bell pepper mixture onto a plate and top with a chicken breast. Sprinkle with a little more parsley and dig in! And humbly pray for just one head tomorrow.