Indulge in this Authentic Soul Food in a Bowl with BBQ Chicken. Filled with traditional soul food staples this bowl gives a true taste of the south!
To enjoy more recipes close to the African American culture? Try these recipes out!
Cajun Catfish and Cheesy Grits
Herbed meatloaf with Sweet Heat Chili Sauce
BLACK SOUL FOOD RECIPES
Black soul food dishes are a staple in the African American community. In other words, it is ingrained being passed down from generation to generation.
As a food blogger I am privileged to share my passion through food as it relates to my culture. I share my story and experiences through every recipe created, illustrating a moment in time that not only feeds but truly connects us.
Food is at the center of African American History, it is the one tradition that was preserved upon our arrival in America. Authentic soul food recipes are sacred in the black community and with this intent, several recipes will be shared continuing that great and historic legacy.
WHAT IS SOUL FOOD IN A BOWL?
Hybrid foods are trending upward. With this in mind, add a twist on "Mama's soul food recipes" and serve this recipe burrito bowl style! This bowl uniquely begins on a bed of rice, and gets more fun as the toppings are piled on.
Just like an order placed at your favorite mexican restaurant, visualize yourself walking down the line and having the chance to add on your favorite soul food toppings.
WHAT INGREDIENTS ARE IN THIS BOWL?
To explain, here are the base ingredients and toppings that can be found in this soul food dish:
- Blend of Rice (of your choice)
- Southern Style Collard Greens
- Seasoned and simmered black-eyed peas
- Slow cooked BBQ chicken
- Pickled Red Onion
- Fresh Cherry Tomatoes
HOW TO PREPARE AUTHENTIC SOUL FOOD IN A BOWL WITH BBQ CHICKEN
This recipe can be completed within one hour and thirty minutes, reading carefully through the recipe instructions.
With that said, each layer of this recipe is rightfully its own recipe but can be prepared simultaneously making for a seamless process! Provided that you read this blog post first, you'll have a delicious bowl of southern goodness in half the time!
PICKLED RED ONION TOPPING FOR THE SOUL FOOD BOWLS
To begin with pickling the red onion is the most appropriate step in the recipe. The onions will need time to pickle in the vinegar solution, the longer it pickles the deeper the flavor intenses.
First, Thinly slice red onion and set aside. Next, heat water by boiling or microwaving until hot and bubbly. This ensures the sugar and salt will properly dissolve. As a result, this mixture is what will "pickle" the onions and give its tasty poignant flavor.
Third, to the pot or microwave safe bowl, add vinegar, sugar and salt and stir until dissolved. When the vinegar solution has dissolved, place red onions in the desired container of your choice with a lid. Do not cover yet.
Then, pour the vinegar solution over the red onions. As a result, top with garlic and black peppercorn, place the lid over the red onions and shake gingerly.
Lastly, Allow red onions to pickle (and come to room temperature) for at least 30 minutes.
SLOW COOKER BBQ CHICKEN BREASTS
Slow cooked BBQ Chicken breasts are filled with deep flavor beginning with a zesty BBQ Spice Blend mixed with a BBQ and Sriracha sauce. This shredded chicken is universal and can be found on in recipes here and here.
First, combine listed seasonings, place in a small bowl and stir. Then place chicken breast in a crockpot, pierce with a fork and season with the bbq seasoning blend. Next, pour in Worcestershire Sauce and top with chopped onion. Last, cover and cook on high for one hour or low for two hours.
After chicken is cooked through, shred, add bbq sauce and sriracha, stir. Set aside on warm until further use.
QUICK, SOUTHERN STYLE SOUL FOOD COLLARD GREENS
Southern style collard greens are a staple at any soul food table. This recipe yields about four cups of collard greens. With minimal ingredients, have delicious collards to add to this bowl!
First, in a large pot, saute bacon and onion until translucent. Then add garlic and saute until bacon and onion are caramelized and crispy. Next pour in red pepper flakes, garlic powder, onion powder, lemon and pepper seasoning and Sazón, stir until fragrant.
Then, add in roughly chopped collard greens and stir until ingredients are combined. Now pour in chicken stock, vinegar and stir and allow collard greens to simmer for thirty minutes until fork tender.
MAMA'S SOUL FOOD BLACK-EYED PEAS
Black-eyed peas pair well with rice, and traditionally paired in African American cuisines. Ready in just one hour, these soft and seasoned peas are a great addition to this bowl.
First, place dried beans into a stock pot and fill with water covering peas until they are emerged with water. Then place the pot on high heat and boil for thirty minutes.
WHILE THE SOUL FOOD PEAS BOIL...
At the same time, while the peas are boiling, saute bacon, onion and garlic until caramelized and crispy, set aside until further use.
Once peas have boiled, drain and place back on medium to high heat. Now in the pot with peas, pour in chicken stock and bacon, onion and garlic mixture. Then boil until peas are fork tender about thirty minutes to one hour.
After thirty minutes, test for desired texture and taste. Lastly, season to taste by adding salt and pepper.
HOW TO ASSEMBLE THE SOUL FOOD BOWL WITH BBQ CHICKEN
In a large bowl, add half of the rice about 1.5 cups and place half of the cooked shredded bbq chicken (about .5 cups) on top of the rice. Nextt, using tongs, or a slotted spoon, add the cooked southern style collard greens.
Then, using a slotted spoon, drain and pour cooked southern style black eyed peas into the bowl. Next, place half of the cherry tomatoes next to the peas. Finally, top with a handful (or more) of pickled red onions.
Please note, before beginning with this recipe, the pickled red onion recipe can be found here.
Lastly, the Slow Cooked BBQ Chicken recipe can be found here for more detailed instructions.
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Authentic Soul Food In A Bowl With BBQ Chicken
Ingredients
Slow Cooker BBQ Shredded Chicken Breasts
BBQ Seasoning Blend
- 1 teaspoon Paprika
- 1 teaspoon TSP Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ¼ TSP Lemon and Pepper Seasoning
- ¼ teaspoon Red Pepper Flakes
- 1 teaspoon Brown Sugar
- 1 teaspoon Dried Parsley Flakes
Additional Ingredients
- .5 lbs Boneless Skinless Chicken Breasts
- 1 tablespoon Worcheshire Sauce
- ¼ Cup Red Onion
- ¼ Cup BBQ Sauce
- 1 tablespoon Sriracha
Quick Southern Style Collard Greens
- 3 slices Bacon Roughly Chopped
- ½ cup Red Onion Roughly Chopped
- ½ tablespoon Garlic Minced
- ¼ TSP Red Pepper Flakes
- 1 TSP Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Lemon and Pepper Seasoning
- 1 teaspoon Sazón
- 1 tablespoon White Vinegar
- 6 Cups Collard Greens Cleaned and Roughly Chopped
- 2 Cups Chicken Stock
Quick Southern Style Black Eyed Peas
- ½ lb Dried Black Eyed Peas
- 3 slices Bacon Roughly Chopped
- ½ Cup Red Onion Roughly Chopped
- 6 Cups Chicken Stock
- 1 tablespoon Garlic Roughly Chopped
- Salt + Pepper To Taste
Additional Ingredients
- 1 Cup Cherry Tomatoes Sliced in Half
- 1 Cup Cooked Rice
Instructions
Slow Cooker BBQ Shredded Chicken Breasts
- Combine listed seasoning ingredients ending with dried parsley flakes, place in a small bowl and stir.
- Place chicken breast in a crockpot, pierce breasts with a fork and season generously (up to 2 tbsp) with the bbq seasoning blend.
- Pour in Worcestershire Sauce and top with chopped onion.
- Cover and cook on high for one hour or low for two hours.
- After chicken is cooked through, shred, add bbq sauce and sriracha, stir.
- Set aside on warm until further use.
Quick Southern Style Collard Greens
- In a large pot, saute bacon and onion until translucent.
- Add garlic and saute until bacon and onion are caramelized and crispy.
- Pour in red pepper flakes, garlic powder, onion powder, lemon and pepper seasoning and Sazón, stir until fragrant.
- Add in roughly chopped collard greens and stir until ingredients are combined.
- Pour in chicken stock and vinegar and stir.
- Allow collard greens to simmer for thirty minutes until fork tender.
- Set aside on warm until further use.
Quick Southern Style Black Eyed Peas
- Place dried beans into a stock pot and fill with water covering peas until they are emerged with water.
- Place the pot on high heat and boil for thirty minutes.
- While peas are boiling, sauté bacon, onion and garlic until caramelized and crispy, set aside until further use.
- Once peas have boiled, drain and place back on medium to high heat.
- In the pot with peas, pour in chicken stock and bacon, onion and garlic mixture.
- Boil until peas are fork tender about thirty minutes to one hour.
- After thirty minutes, test for desired texture and taste.
- Season to taste by adding salt and pepper.
- Set aside until further use.
Authentic Soul Food In A Bowl With BBQ Chicken Assembly
- In a large bowl, add half of the tricolor blend rice (about 1.5 cups).
- Place half of the cooked shredded bbq chicken (about .5 cups)
- Using tongs, add about ½ cups of the cooked southern style collard greens.
- Using a slotted spoon, drain and pour cooked southern style black eyed peas into the bowl (about ⅓ cup).
- Place half of the cherry tomatoes next to the peas.
- Finally, top with ⅓ cup of pickled red onions.
- Repeat these steps for the additional bowl and enjoy!
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