Ingredients

Let’s Cook!

• 1
  Mix Black eyed pea flour, and Italian herb mix and Black pepper
  
• 2
  Chop vegetables.
  
• 3
  Cut chicken into bite-size pieces, then rub Worcestershire Sauce into the chicken. Set-aside.
  
• 4
  Heat a large pot to Med-High temperature and add Olive oil. Fry the chicken from step 3 until surface turns white.
  
• 5
  Add Onion, Celery and Cabbage, then stir-fry until onion becomes slightly transparent.
  
• 6
  Add Black eyed pea flour mixture from Step 1 and Garlic powder. Combine thoroughly.
  
• 7
  Pour Soup stock and milk. Stir thoroughly. Bring to boil.
  
• 8
  Reduce heat to Medium-Low temperature, then add Oats on top (do not stir) and leave about 5 min; then stir gently.
  
• 9
  Cover with a lid and cook until vegetables are very tender and liquid becomes thicker, about 60-90 min. Occasionally, stir the bottom surface of the pot to keep anything from burning and sticking to it.
  
• 10
  Transfer stew to serving bowls. Add Black pepper, Garlic powder, and Worcestershire Sauce to taste.