For nearly four decades, the Grammy award-winning Patti LaBelle has graced us with her gift of song, but what many don’t know is that her talent in the kitchen is just as amazing. To prove it Patti shares some recipes from her new cookbook, “Patti LaBelle’s Lite Cuisine,” on “Today.” Sample one of her recipes from the book below.
CHICKEN WITH BLACK-EYED PEAS AND YELLOW RICEPatti LaBelle
Makes 6 servings
Warm the olive oil in a large skillet over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and chicken and cook until the chicken is browned on both sides, about 4 minutes.
Stir in the broth, poultry seasoning, black pepper, red pepper flakes, and salt. Bring mixture to a boil over high heat.
Stir in the rice. Reduce the heat to low, cover, and cook until the rice is almost tender, about 10 minutes.
Stir in the black-eyed peas and thyme. Cover and cook until heated through, about 10 minutes.
You can find yellow rice (made with saffron) near the rice mixes in your grocery store. Look for a brand, such as Carolina, that combines the seasonings and the rice to make it easier to measure out the 3/4 cup needed for this recipe. If the brand you buy comes with a separate seasoning packet, such as Goya, mix the seasoning with the rice in a separate bowl and measure out 3/4 cup.
9123682604812915360662olive oil1tablespoon1 tablespoon olive oilred onion11 red onion, choppedgarlic 2clove2 garlic cloves, minced chicken tenders1.5pound1 1/2 pounds skinless chicken tenderschicken broth14.5ounceOne 14.5 ounce can reduced-sodium chicken brothblack pepper0.5teaspoon1/2 teaspoon ground black pepperpoultry seasoning0.5teaspoon1/2 teaspoon poultry seasoningred pepper flakes0.25teaspoon1/4 teaspoon red pepper flakessalt0.25teaspoon1/4 teaspoon salt yellow rice0.75cup3/4 cup uncooked yellow riceblack-eyed peas15ounceOne 15-ounce can black-eyed peas, drainedthyme1tablespoon1 tablespoon chopped fresh thymeExcerpted from “Patti Labelle’s Lite Cuisine: Over 100 Dishes With To-Die-For Taste Made With To-Live-For Recipes” by Patti Labelle and Laura Randolph Lancaster. Copyright © 2003 by Patti Labelle and Laura Randolph Lancaster. Published by Gotham Books. All rights reserved. No part of this excerpt can be used without permission of the publisher.