One-Pot Spiced Chicken and Black-Eyed Peas Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 125 minutes pairs (about 1.5 lbs) bone-in chicken thighs, dried 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.

Prep: 70 min Cook: 55 min Serves 4 Southern American cuisine 450 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does One-Pot Spiced Chicken and Black-Eyed Peas Stew take to make?

Total time is about 125 minutes (70 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Spiced Chicken and Black-Eyed Peas Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black-eyed peas from drying out.

Can I substitute ingredients in One-Pot Spiced Chicken and Black-Eyed Peas Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Spiced Chicken and Black-Eyed Peas Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Spiced Chicken and Black-Eyed Peas Stew?

Southern American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.