Southern Style Chicken And Greens Recipe
Ingredients
| Salt | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Chicken pieces | 3 1/2 Pound | |
| 4 thick slices smoked bacon (4 ounces), cut crosswise into 1/4-inch pieces | ||
| Rice | 1 Cup (16 tbs), uncooked | |
| Stewed tomatoes | 1 Can (10oz), undrained | |
| Chicken broth | 1 1/4 Cup (16 tbs) | |
| Coarsely chopped | 2 Cup (16 tbs) | |
Directions
PREHEAT oven to 350°F.
COMBINE salt, paprika and pepper in small bowl.
Sprinkle meaty side of chicken pieces with salt mixture; set aside.
PLACE bacon in ovenproof Dutch oven; cook over medium heat until crisp.
Drain on paper towels.
Reserve bacon fat.
Heat bacon fat over medium-high heat until hot.
Arrange chicken in single layer in Dutch oven and cook 3 minutes per side or until browned.
Transfer to clean plate; set aside.
Repeat with remaining pieces.
Reserve 1 tablespoon bacon fat in Dutch oven; discard remaining bacon fat.
ADD rice to Dutch oven; cook and stir 1 minute.
Add tomatoes with juice, broth, collard greens and half of bacon; bring to a boil over high heat.
Remove from heat; arrange chicken over rice mixture.
BAKE, covered, about 40 minutes or until chicken is no longer pink in centers, juices run clear and most of liquid is absorbed.
Let stand 5 minutes before serving.
Transfer to serving platter; sprinkle with remaining bacon.
Garnish with tomato and Italian parsley, if desired.
COMBINE salt, paprika and pepper in small bowl.
Sprinkle meaty side of chicken pieces with salt mixture; set aside.
PLACE bacon in ovenproof Dutch oven; cook over medium heat until crisp.
Drain on paper towels.
Reserve bacon fat.
Heat bacon fat over medium-high heat until hot.
Arrange chicken in single layer in Dutch oven and cook 3 minutes per side or until browned.
Transfer to clean plate; set aside.
Repeat with remaining pieces.
Reserve 1 tablespoon bacon fat in Dutch oven; discard remaining bacon fat.
ADD rice to Dutch oven; cook and stir 1 minute.
Add tomatoes with juice, broth, collard greens and half of bacon; bring to a boil over high heat.
Remove from heat; arrange chicken over rice mixture.
BAKE, covered, about 40 minutes or until chicken is no longer pink in centers, juices run clear and most of liquid is absorbed.
Let stand 5 minutes before serving.
Transfer to serving platter; sprinkle with remaining bacon.
Garnish with tomato and Italian parsley, if desired.
Chef
