1Istruzioni
- 1
Rinse the black-eyed peas and soak them in water for at least 2 hours or overnight.
- 2
In a pot, add the soaked black-eyed peas and enough water to cover them. Cook until tender, about 45 minutes, then drain and set aside.
- 3
Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions and set aside.
- 4
Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
- 5
Add the minced garlic and grated ginger to the pan, and sauté for another minute until fragrant.
- 6
Stir in the tomato paste, chopped tomatoes, cayenne pepper, and paprika. Cook for about 5 minutes until the tomatoes break down and the mixture thickens.
- 7
Add the chicken breast pieces to the pan, season with salt, and cook until the chicken is browned on all sides.
- 8
Add the cooked black-eyed peas to the pan and stir to combine. Let the stew simmer for about 10 minutes, allowing the flavors to meld together.
