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Prep 20min
Total1hr35min
Ingredients15
Servings5
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Ingredients
Rice Mixture
4
slices bacon, cut into 1-inch pieces
1/2
cup chopped onion
1/2
cup chopped green bell pepper
1
cup uncooked regular long-grain white rice
1
can (15 oz) blackeye peas, drained, rinsed
1
can (14 1/2 oz) chicken broth
1/2
cup water
1
tablespoon Worcestershire sauce
1/4
teaspoon dried thyme leaves
1/8
teaspoon ground red pepper (cayenne)
Chicken
3
tablespoons all-purpose flour
1
teaspoon chili powder
1/2
teaspoon salt
1/4
teaspoon dried thyme leaves
3
to 3 1/2 lb cut-up broiler-fryer chicken, skin removed if desired
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Steps
1
Heat oven to 375°F. Cook bacon in large skillet over medium heat until browned. Add onion and bell pepper; cook 2 to 3 minutes or until vegetables are crisp-tender. In ungreased 13x9-inch (3-quart) glass baking dish, mix bacon mixture with all remaining rice mixture ingredients.
2
In food storage plastic bag, place flour, chili powder, salt and 1/4 teaspoon thyme. Add chicken pieces, 1 or 2 at a time; shake to coat. Place chicken pieces, skin side up, over rice mixture. Cover with foil.
3
Bake 45 minutes. Uncover; bake 15 to 30 minutes longer or until chicken is fork-tender and juices run clear.
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Although blackeye peas are an important ingredient in traditional Southern cooking, they originated in Asia. Each small beige bean has a black circular mark on its inner curve.
For a spicier Southern dish, serve this with hot red pepper sauce.
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