Estimated Nutrition (whole recipe, rough)
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Black-Eyed Pea | not in our table | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup of dry black-eyed peas (or about 2 cups canned)
- 2–3 tbsp vegetable oil or chicken fat
- 2 medium (~2 cups) chopped white or red onions
- 2 ea . (~2 cups) chopped carrots
- 1 stalk (~½–1 cup) chopped celery including the leaves
- 6 cloves garlic , minced
- 1–2 tbsp minced ginger
- ½ tsp salt
- 1 tsp black pepper , preferably freshly-crushed peppercorns
- 1 cup uncooked long-grained rice , preferably brown rice
- 2 cups chicken stock , canned tomato liquid, water, or vegetable stock
- 2 cups canned tomatoes (crushed or diced), or 1 pound diced fresh tomatoes.
- 1 pound bone-in chicken meat (e.g. two chicken legs)
- 2 medium to hot chile peppers (optional)
- 2 tsp curry powder stirred into the juice of ½ lemon
Directions
If using dry black-eyed peas, wash them, then cook for 20 minutes or until al dente . When done, drain.
Meanwhile, sauté onions, carrots, and celery in oil for 5 minutes.
Add garlic, ginger, salt, and pepper, and sauté for 2 more minutes.
Stir rice into vegetable mix.
Add stock and tomatoes, then bring to a boil .
Add the cooked black-eyed peas.
Add meat, cook a further 5 minutes, turn heat to low, and let simmer for 30–40 minutes. The stew is ready when the rice is soft.
Add chili peppers and curry-lemon paste, then cook for 10 more minutes. Serve hot.