Best 3 Chicken Fricassée With Black Eyed Peas And Spinach Recipes

Welcome to the realm of culinary delights, where flavors dance on your palate and aromas ignite your senses. Today, we present a journey that begins with a classic Southern dish, Chicken Fricassée, elevated with the vibrant addition of black-eyed peas and tender spinach. This hearty and flavorful stew is a testament to the rich heritage of Southern cuisine, where simple ingredients are transformed into a symphony of tastes.

But our culinary adventure doesn't stop there. We've also curated a collection of equally tantalizing recipes that celebrate the versatility of chicken and the abundance of fresh, seasonal produce. From the vibrant Chicken and Vegetable Stir-Fry that bursts with colors and textures to the comforting Chicken Noodle Soup that soothes the soul, each dish promises a unique culinary experience.

Whether you're a seasoned chef or a novice cook, these recipes are designed to inspire and guide you in creating delicious and memorable meals. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND BLACK-EYED PEA STEW

Chicken and Black-Eyed Pea Stew image

Makes about 12 cups

Number Of Ingredients 17

Ingredients

1 tablespoon canola oil
1½ cups chopped yellow onion
½ cup chopped carrot
½ cup chopped celery
2 cloves garlic, minced
4 cups shredded cooked chicken
4 (15.5-ounce) cans black-eyed peas, drained and rinsed
1 (14.5-ounce) can fire-roasted tomatoes, drained
4 cups chicken broth
4 sprigs fresh thyme
2 bay leaves
2 teaspoons smoked paprika
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper
2 tablespoons apple cider vinegar
Garnish: chopped green onion, chopped fresh thyme, ground black pepper

Steps:

In a medium skillet, heat oil over medium- high heat. Add onion, carrot, and celery; cook, stirring occasionally, until lightly browned, about 3 minutes. Add garlic; cook 1 minute more. In a 5-quart slow cooker, combine onion mixture, chicken, peas, tomato, broth, thyme, bay leaves, paprika, salt, and peppers. Cover and cook on high 4 hours or until vegetables are tender, or on low 7 hours. Discard thyme and bay leaves. Stir in vinegar. Garnish servings with green onion, thyme, and pepper, if desired.

BLACK-EYED PEAS WITH SPINACH

Black-Eyed Peas With Spinach image

Provided by Moira Hodgson

Categories side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 cup dried black-eyed peas
Coarse salt and freshly ground pepper to taste
1 1/2 pounds fresh spinach
1 large onion, finely chopped
1 clove garlic, minced
5 tablespoons olive oil

Steps:

Cover the black-eyed peas with water and bring to a boil. Simmer gently until tender (about 30 minutes). Season to taste with salt and pepper after the peas have cooked for 20 minutes.
Wash the spinach and remove stems. Shred leaves and drain well.
Soften the onion and garlic in the olive oil and cook until soft in a large skillet. Add the spinach and saute, stirring constantly until wilted. Season to taste and add the drained peas. Heat through, correct seasoning and serve.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 407 milligrams, Sugar 2 grams

CHICKEN FRICASSEE

Chicken Fricassee image

This chicken fricassee dish is one of our all-time favorites. When you have guests over, just double the recipe.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

4-1/2 teaspoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
2 bone-in chicken thighs, skin removed (about 3/4 pound)
2 tablespoons butter
3/4 cup sliced fresh mushrooms
1/2 cup diced onion
1/4 cup diced celery
3/4 cup water
1 small bay leaf
1/4 cup milk
2 teaspoons minced fresh parsley

Steps:

In a resealable plastic bag, combine 2-1/4 teaspoons flour, salt, pepper and thyme. Add chicken and shake to coat. In a small skillet, brown chicken in butter. Remove chicken and set aside. In same skillet, saute the mushrooms, onion and celery until crisp-tender. Return chicken to the pan. Add water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until chicken juices run clear, turning occasionally., Place remaining flour mixture in a bowl; stir in milk until smooth. Stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Sprinkle with parsley.

Nutrition Facts :

Tips:

Mise en place: To ensure a smooth cooking process, prepare all the ingredients and have them ready before you start cooking.
Choose fresh ingredients: Using fresh, high-quality ingredients will greatly enhance the flavor of your fricasse.
Season generously: Don't be afraid to season your fricasse with salt and pepper. Taste it as you go and adjust the seasoning accordingly.
Cook the chicken thoroughly: Make sure the chicken is cooked through before adding the other ingredients. This will help prevent any potential foodborne illnesses.
Simmer the fricasse gently: Once all the ingredients are added, bring the fricasse to a simmer and then reduce the heat to low. This will allow the flavors to meld and develop without overcooking the chicken.
Adjust the consistency: If the fricasse is too thick, add a little water or broth. If it's too thin, simmer it for a few minutes longer.
Serve immediately: Fricasse is best served hot, over rice or mashed potatoes.

Conclusion:

Chicken fricassee with black-eyed peas and spinach is a delicious and hearty dish that is perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. With its combination of protein, vegetables, and flavorful sauce, this fricasse is sure to be a hit with your family and friends.