Skin chicken and season with Worcestershire & soy sauces, and Konriko Seasonings to taste. Brown chicken in a 5 quart heavy Dutch oven sprayed with Pam (on top of stove) medium heat. Add onions and garlic and saute till clear. Add water (1/2 cup at a time to start making a nice gravy). Add Rotel, Kitchen Bouquet and simmer for 45 minutes covered. Add butter peas and submerge in liquid, add a little more water if needed with 2 bouillon cubes dissolved. Continue cooking on low for about 30 minutes covered or until peas become tender. Serve over cooked rice.
Cajun Country -- New Iberia, Louisiana