Hoppin' John, a black-eyed pea dish said to have been invented by slaves, appears on holiday tables throughout the South. In his version, Bobby Flay combines black-eyed peas with another Southern staple, dirty rice (white rice with chicken livers). This dish is particularly tasty when doused in a vinegary hot sauce.
More Recipes From Bobby Flay
3 tablespoons extra-virgin olive oil
1 pound chicken livers, trimmed
Kosher salt and freshly ground pepper
1 large red onion, finely chopped
1 red bell pepper, finely chopped
2 garlic cloves, minced
1 1/2 cups long-grain white rice
One 15-ounce can black-eyed peas, drained and rinsed, or one 10-ounce box frozen black-eyed peas, thawed
2 3/4 cups chicken stock or low-sodium broth
4 thyme sprigs
2 tablespoons finely chopped flat-leaf parsley
Hot sauce, for serving
How to Make It
In a large saucepan, heat the olive oil until shimmering. Add the chicken livers, season with salt and pepper and sauté over high heat, turning once, until nearly cooked through, about 4 minutes. Using a slotted spoon, transfer the chicken livers to a plate and let cool slightly. Chop the livers into 1/2-inch pieces.
Add the onion and bell pepper to the saucepan and cook over high heat, stirring until softened, about 5 minutes. Add the garlic and cook for 1 minute. Add the rice and stir for 1 minute, until coated. Add the peas, stock, thyme and 1 1/2 teaspoons of salt and bring to a boil. Cover and cook over low heat until the rice is tender and the stock is absorbed, about 18 minutes.
Discard the thyme sprigs. Fluff the rice with a fork. Stir in the chicken livers and parsley, cover and let stand for 5 minutes. Transfer the rice to a bowl, fluff with a fork and serve with hot sauce.
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