Chicken and Black-eyed Pea Stew

Ingredients

• 1 cup black-eyed peas
• 2–3 tbsp vegetable oil
• 2 medium white
• 2 carrots
• 1 stalk celery including the leaves
• 6 cloves garlic
• 1–2 tbsp 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
• 2 cups canned tomatoes
• 1 pound bone-in chicken meat

Steps

1. If using dry black-eyed peas, wash them.
2. Cook for 20 minutes or until al dente.
3. When done, drain.
4. Meanwhile, sauté the onions, carrots, and celery in oil for 5 minutes.
5. Add the garlic, ginger, salt, and pepper.
6. Sauté for 2 more minutes.
7. Stir the rice into the vegetable mix.
8. Add the stock and tomatoes.
9. Bring to a boil.
10. Add the cooked black-eyed peas.
11. Add the meat.
12. Cook a further 5 minutes.
13. Turn the heat to low.
14. Let simmer for 30–40 minutes.
15. The stew is ready when the rice is soft.
16. Add the chili peppers and curry-lemon paste.
17. Cook for 10 more minutes.
18. Serve hot.