• 1 1/2 – 2 pounds Chicken pieces, your choice
  • 1 jar Green Valley Ranch Marionberry & Jalapeno Sauce
  • 1/2 cup Ottavio Olive Oil
  • 1 – 8 ounce container chopped Onions or large Onion, chopped
  • Adam’s Reserve Sweet Smoked Paprika
  • 2 cans Black Eyed Peas

Season Chicken all over with Paprika, using at least 1/2 jar

Heat Olive Oil in Dutch oven or large pot with lid, over medium high heat.  

Brown Chicken on all sides and transfer to plate

Add Onion to oil and saute for 5 minutes

Add Marionberry Sauce and bring to a boil, mixing to incorporate

Add Chicken and cover, reduce heat and simmer for 20 minutes

Heat Black Eyed Peas in Separate Pot

Place Black Eyed Peas on Serving Platter, top with Chicken and pour sauce over all

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Comments
  1. belocchio says:

    This is a chicken recipe with attitude – and I love it. Wonderful spicy flavours and black eyed peas. There should be a song about this creation. Delicious. Delectable. Delightful. V.

  2. coastalcrone says:

    I have my dried black-eyed peas ready to cook for Jan.1 but I like adding this chicken recipe for a one dish meal. I need all the good luck for the New Year!

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