This is a beautifully flavored stew that deserves a seat on the healthy menu. It is not your traditional stew as I did not use tomato paste. As a result the flavor profile is much lighter and not rustic. The black eye peas gave the dish an additional delightful texture. We enjoyed the bit of tart bite that the olives bring about – it really works well with the overall taste. I prefer to use fresh tomatoes in this dish but you can opt for canned plum tomatoes – it might change the taste just a bit [I find canned tomatoes a little bit woody tasting). The cumin adds a nice rich flare to the dish. I serve on a bed of white basmati rice but you can certainly use brown rice. My hubby always eat two servings of the stew.
I hope you will make this recipe and enjoy it as much as we do. Happy Cooking!
You might enjoy popular chicken recipe:
Black Eye Peas Chicken Stew | How to Make a Healthier Version of Chicken Stew
This is an easy to make & healthier version of chicken stew. It is simmered in a fresh tomato chicken broth with black eye peas.
- 2 pounds chicken breasts boneless skinless, cut into 1 to 2 inch chunks (I used organic breasts)
- 1 5 ounces black eyes peas (1 can) rinsed thoroughly
- 2 1/4 cups fresh plum tomatoes diced (about 6 or 7 tomatoes)
- 1/4 cup finely diced celery (about 1 celery stalk)
- 1 large onion peeled and thinly sliced
- 2 tablespoons crushed garlic (adjust to your liking)
- 1 1/2 tablespoons fresh thyme leaves
- 3 tablespoons extra virgin olive oil
- OPTIONAL: 1 hot pepper such as habanero or scotch bonnet
- 1/4 cup OPTIONAL: small whole Spanish green olives rinse thoroughly
- OPTIONAL: chopped parsley for garnish
Season Spice Mix:
- 2 teaspoons sea salt (adjust for your diet)
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
Combine the seasoning spice mix ingredients.
Place the cutup chicken breasts in a medium bowl. Season with 2 1/2 teaspoons of the spice mix.
In a deep non-stick pan, heat the olive oil over high heat.
Note: The oil should be hot but not smoking.
Cook the chicken in 2 batches. Cook about 2 minutes on each side until nice and brown. Transfer to a plate/bowl – set aside.
Note: Adjust heat if necessary.
Turn the heat to low. The oil will be very hot so lowering it before adding the onions is important to preven onions from browning.
Add the sliced onions and diced celery. Sprinkle in a pinch of the seasoning mix. Stir and saute 2 to 3 minutes.
Note: Adjust the heat back up to medium if needed.You want the onions to become translucent – do not brown the onions.
Add in the crushed garlic and fresh thyme. Saute 30 to 60 seconds.
Add in the tomatoes, remaining spice mix and blackeye peas. Mix together. Bring to a boil. Cover. Reduce heat to low and simmer 8 to 10 minutes until tomatoes break down.
Add in the chicken breasts and any juices released. Cover and simmer 25 minutes over medium low heat.
Note: I cook the chicken for this amount of time to allow the flavors to be absorbed into the meat.
Add in the olives, if using. Cover and cook for 5 minutes. Turn off the stove.
Plate and serve. Garnish with chopped parsley if preferred. I love to serve this recipe on a bed of rice. Enjoy.