Chicken Breasts with Butter Peas

6 skinless chicken breast quarters (or chicken pieces)
Konriko Cajun Seasoning
Worcestershire Sauce
Soy Sauce
1 large onion, finely chopped
6 cloves garlic, finely chopped
1 can Rotel Tomatoes (diced)
2 tsp Kitchen Bouquet
1 bag frozen butter peas (you may substitute butter beans)
2 cups water (as needed to cook peas and make a nice gravy)
2 chicken bouillon cubes

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.

Serves 6.

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Cajun Country -- New Iberia, Louisiana