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Hoppin' John w/Shredded Chicken

Source of Recipe

by Laurel


Recipe Introduction

From: Mara Reid Rogers’ New Country Fare Contemporary One Dish Meals: Modern Interpretations of Classic One-Pot Cookery, Lake Isle Press, Inc., 1991. Currently out of print.

List of Ingredients

2 cups dried black-eyed peas, picked over
6 strips lean slab bacon
2 medium yellow onions, minced
2 ribs celery, finely chopped
3 medium cloves garlic, minced
3 sprigs fresh thyme, or 1 teaspoon dried, crumbled
1 bay leaf
1/4 teaspoon dried hot red pepper flakes, crushed
1 cup long-grain white rice
Salt and freshly ground pepper to taste

Condiments:
Shredded cooked chicken
Grated sharp Cheddar cheese
Finely chopped tomatoes
Minced red onion
Thinly sliced scallions


Recipe

Soak the peas overnight in enough cold water to cover by 2 inches. Or place the peas in a saucepan with enough cold water to cover by 2 inches and bring to a boil. Remove the saucepan from the heat, cover, and let stand 1 hour at room temperature. Drain and rinse.

In a heavy 6- to 8-quart pot over medium heat, add the bacon and cook about 7 minutes, turning often, until the bacon is crisp and browned. Remove bacon with a slotted spoon and transfer to a paper-towel-lined plate to drain. Reserve about 2 tablespoons of bacon drippings in pot; pour off remainder.

Add the minced onion, celery, and garlic to the pot with bacon drippings. Cook, stirring, for about 4 minutes or until the onion is soft but not browned. Stir in the reserved bacon, black-eyed peas, thyme, bay leaf, and red pepper flakes. Add 2 quarts water and bring to a boil. Reduce the heat to very low and simmer for 15 to 20 minutes or until the black-eyed peas are just tender. Remove and discard the sprigs of thyme and the bay leaf. Set the pot over low heat.

Add the rice and simmer, covered, about 15 minutes or until the rice is tender. (Note: The Hoppin’ John should not be completely dry; it should still have some liquid.) Season with salt and pepper.

Serve hot topped with condiments. Author suggests serving with plenty of cornbread to sop up the potlikker.

Freezing tips: Let cool. Do not top with condiments. Wrap, seal, label, and freeze up to 3 months.

To serve: Thaw. Reheat gently over low heat, stirring often until heated through. Serve hot with condiments.