- 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
