One-Pot Spiced Chicken and Black-Eyed Peas Stew

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A hearty one-pot stew featuring tender chicken thighs simmered with black-eyed peas and warming spices for a comforting dinner. This Southern American-inspired one-pot recipe, ready in about 125 minutes, pairs bone-in chicken thighs, black-eyed peas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in chicken thighs
• 1 cup dried black-eyed peas
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 4 cloves, minced garlic cloves
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/4 tsp crushed red pepper flakes
• 4 cups chicken broth
• 1 cup (fresh or canned) diced tomatoes
• 2 sprigs fresh thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup dried black-eyed peas and soak them in water for 1 hour, then drain and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 4 bone-in chicken thighs and sear for 5-6 minutes per side until golden brown and crisp on the edges. Remove the chicken and set aside.
3. Step 3: In the same pot, add 1 diced medium yellow onion and sauté over medium heat for 4 minutes until translucent. Stir in 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, and 1/4 tsp crushed red pepper flakes, cooking for 1 minute until fragrant.
4. Step 4: Add the soaked and drained black-eyed peas along with 4 cups chicken broth, 1 cup diced tomatoes, and 2 sprigs fresh thyme. Stir to combine and bring to a simmer.
5. Step 5: Return the seared chicken thighs to the pot, cover, reduce heat to low, and simmer gently for 45 minutes until the peas are tender and the chicken is cooked through.
6. Step 6: Season with 1 1/2 tsp salt and 1 tsp black pepper, remove thyme sprigs, and garnish with 1/4 cup chopped fresh parsley before serving.