New Years Good Luck

In the south it is a tradition to eat black eyed peas on New Years Day.  This is believed to come from the days of the Civil War when food was scarce.  Legumes at the time were considered food for livestock, but with little food to choose from the mighty black eyed pea saved many from going hungry.  Today eating black eyed peas with stewed tomatoes is considered to bring health and wealth.  Here is a recipe that my step mom, from Vicksburg, MS shared with us about 10 years ago and I have been making it on New Years Day ever since.  Enjoy!

Chicken and Black Eyed Pea Stew

2 tsp olive oil
1 lb boneless, skinless chicken breasts or thighs, diced
1/2 c. onion, chopped
3 cloves garlic, chopped
3/4 lb tomatillos, chopped
(1) 14.5 oz can diced tomatoes
(1) 10 oz can low sodium chicken broth
(1) 7 oz can diced green chiles
1/2 tsp oregano
1/2 tsp coriander
1/2 tsp cumin
(2) 15 oz cans black-eyed peas
Juice of one lime
1/3 c. chopped cilantro
Optional: top with grated Monterey Jack cheese, chopped avocado and chopped cilantrol.

In a large saucepan, heat olive oil and lightly brown chicken.  Remove from pan.
Add onion and garlic to pan, saute until softened.
Stir in tomatillos, tomatoes with liquid, chicken broth, green chilies, oregano, coriander and cumin.  Bring to a boil; reduce heat and simmer about 5 minutes. 
Return chicken to pan with drained black-eyed peas; simmer about 5 minutes. 
Add lime juice and cilantro.

Serve in bowl with optional toppings of your choices.  Flavors really come out if cooked in advance and reheated.