Creole Chicken with Field Pea Succotash
05/14/2018 – 05/18/2018 Please note all PJCC recipes are vegetarian. Recipes and ingredients may vary and/or change due to availability and subject to instructor’s discretion.
Yields6 Servings
Yields6 Servings
  • 116 ounce package package frozen field peas with snapsthawed
  • 116 ounce package package baby gold and white whole kernel cornthawed
  • 1 yellow oniondiced
  • 2 stalks celerydiced
  • 2 roma tomatoesdiced
  • 1 green bell pepperdiced
  • 2cloves garlicminced
  • 1cup vegetable stock
  • 2teaspoons paprika
  • 6 skinnles chicken thighs (about 2 1/2 lb.)
  • 1tablespoons tablespoons olive oil for cooking
  • 8ounces of snap peas
  • 1teaspoon cayenne pepper
  • 1teaspoon black pepper
  • 1teaspoon onion powder
  • 1teaspoon oregano
  • 1teaspoon thyme
  • 2teaspoons paprika
  • 2teaspoons garlic powder
  1. Dice the onion, celery tomatoes, green bell peppers, peas and mince the garlic and set aside in bowl with thawed corn. Cut the chicken into strips, set aside.
  2. Combine Creole seasoning; rub over chicken, shake off excess. Drizzle olive in skillet on medium heat. Add all the veggies with broth. Cook until tender, stirring occasionally. Remove from heat.
  3. Add the seasoned chicken strips and thoroughly until juices run clear.
  4. Serve the chicken over succotash.