This recipe is requested often by friends and family for gatherings. I don’t mind since it’s so easy to make. —Elizabeth Renteria, Vancouver, Washington
Ingredients
4-1/2 cups chicken stock
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
14 ounces smoked kielbasa, sliced
2 fully cooked andouille sausage links, chopped
3 celery ribs, chopped
2 poblano peppers, seeded and chopped
1 medium onion, chopped
4 garlic cloves, minced
1 tablespoon dried oregano
2 teaspoons dried parsley flakes
2 teaspoons dried thyme
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups uncooked converted rice
Directions
In a 5-qt. slow cooker, combine all ingredients except rice. Cover and cook on low for 5-6 hours or until chicken is tender.
Stir in rice. Cook on high 30 minutes longer or until rice is tender.
