10-12 chicken thighs, still on bone
3 beef bouillon cubes
1/2 cup bell pepper, chopped
1/2 cup onion, chopped
2 cups water
1 tsp. Cajun seasonings
1 tsp. black pepper
2 tsp. sugar 
3 cups rice
2 cans Jalapeno black eye peas

In large pot over medium heat, brown chicken, onion and bell pepper, Use a colander to drain grease. Pour sugar into pot, cook until light brown, do not burn! Add water and stir. Add bouillon cubes and stir until dissolved. Place drained chicken, onions and bell peppers back in pot and cook over medium heat for 20 minutes, stirring frequently. Lower heat to medium and simmer for 30 minutes. Serve over rice with black eye peas.

Serves 6-8

Healthy Tip: Use chicken breast and brown rice.