Go Back
chicken rice black eyed peas

Hearty Chicken Rice Black Eyed Peas One-Pot Meal

A deliciously seasoned, protein-packed dish featuring tender chicken, fluffy rice, and creamy black eyed peas, all simmered together in a rich, savory broth. It's the perfect weeknight dinner, ready in about 45 minutes!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish, One Pot
Cuisine: American, Southern
Calories: 482
Ingredients Equipment Method Notes

Ingredients
  

The Protein and Aromatics
  • 1 1/2 lbs boneless, skinless chicken thighs Cut into 1-inch pieces.
  • 2 tablespoons olive oil For sautéing.
  • 1 large yellow onion Diced.
  • 1 red bell pepper Diced.
  • 2 cloves garlic Minced.
Base and Seasoning
  • 1 cup long-grain white rice Rinsed thoroughly.
  • 1 can black eyed peas 15 oz, drained and rinsed.
  • 4 cups chicken broth Low sodium preferred.
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper Optional, adjust to preference.
  • Salt and freshly ground black pepper to taste
For Garnish
  • 1/4 cup fresh parsley Chopped.

Equipment

  • Large Dutch oven or deep, heavy-bottomed skillet

Method
 

  1. Prepare the Chicken: Pat the chicken thigh pieces dry with paper towels. Season generously with salt and black pepper.
    1 1/2 lbs boneless, skinless chicken thighs, Salt and freshly ground black pepper
  2. Sear the Chicken: Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces in a single layer and cook for 3-4 minutes per side, until lightly browned. Remove the chicken from the pan and set it aside.
    1 1/2 lbs boneless, skinless chicken thighs, 2 tablespoons olive oil
  3. Sauté Aromatics: Reduce the heat to medium. Add the diced onion and red bell pepper to the same pan, scraping up any browned bits. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until aromatic.
    1 large yellow onion, 1 red bell pepper, 2 cloves garlic
  4. Add Rice and Seasonings: Stir in the rinsed white rice, dried thyme, smoked paprika, and cayenne pepper (if using). Cook for 2-3 minutes, stirring constantly, to lightly toast the rice and absorb the aromatic flavors.
    1 cup long-grain white rice, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
  5. Combine and Simmer: Pour in the chicken broth and stir well. Bring the mixture to a boil.
    4 cups chicken broth
  6. Return Chicken and Peas: Once boiling, reduce the heat to low, return the seared chicken pieces to the pan, and add the drained and rinsed black eyed peas. Gently stir everything together.
    1 1/2 lbs boneless, skinless chicken thighs, 1 can black eyed peas
  7. Cook the Rice: Cover the pan tightly with a lid and let it simmer for **18-20 minutes**, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid.
  8. Rest and Fluff: Remove the pan from the heat and let it rest, still covered, for **5-10 minutes**. This allows the rice to steam further and become perfectly fluffy.
  9. Serve: Uncover, fluff with a fork, stir in the fresh chopped parsley, and taste for any final seasoning adjustments. Serve warm.
    Salt and freshly ground black pepper, 1/4 cup fresh parsley

Notes

Rinse Your Rice: Don't skip this step! Rinsing long-grain white rice under cold running water until the water runs clear removes excess starch, preventing your rice from becoming gummy and ensuring fluffy, distinct grains.
Tight Lid is Key: Once the broth is added and the rice is simmering, a tightly fitting lid is crucial. This traps the steam needed to cook the rice evenly and prevents the liquid from evaporating too quickly. Resist the urge to peek!