Spicy Black Eyed Pea Stew

Servings: 4 | Serving size: about 2 1/2 cups

Cooking Time: 90 Minutes

This recipe can easily be multiplied and makes very good leftovers. Keep refrigerated up to 3-4 days.

Ingredients

• 2 tsp olive oil
• 1 large onion (diced)
• 2 large ribs celery (diced)
• 1 lb boneless skinless chicken thighs (cubed)
• 2 large carrots (cut into rounds)
• 1/2 tsp salt
• fresh ground black pepper to taste
• 2 large jalapeno peppers (diced)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• 2 15-ounce cans no salt added black eyed peas (do not drain)
• 4 cups water
• 12 ounces mustard greens (cut into thin strips)

Place the olive oil in a large sauce pan over medium high heat.

Add the onion and cook, stirring frequently, for about 4 minutes.

Add the celery and cook for another 4 minutes.

Add the chicken thighs and cook until lightly browned.

Add the carrots, salt, pepper, jalapeno, cumin, chili powder, oregano, black eyed peas and water.

Reduce the heat to medium, stir and cover.

Simmer for 60 minutes stirring occasionally.

Add the greens to the pot and stir. Cook for about 5 minutes.

Serve.