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Southern Style Chicken And Greens Recipe
|Black pepper||1⁄2 Teaspoon|
|Chicken pieces||3 1⁄2 Pound|
|Smoked bacon slices||4 Ounce, cut crosswise into 1/4 inch pieces (Thick)|
|Uncooked rice||1 Cup (16 tbs)|
|Canned stewed tomatoes||14 1⁄2 Ounce, undrained (1 Can)|
|Chicken broth||1 1⁄4 Cup (20 tbs)|
|Collard greens/Mustard greens / kale||4 Ounce, coarsely chopped and packed to make 2 cups|
Serving size: Complete recipe
Calories 2899 Calories from Fat 574
% Daily Value*
Total Fat 65 g99.8%
Saturated Fat 17.5 g87.5%
Trans Fat 0 g
Cholesterol 1157.8 mg
Sodium 5475.8 mg228.2%
Total Carbohydrates 189 g62.9%
Dietary Fiber 14.9 g59.7%
Sugars 16.8 g
Protein 377 g753.8%
Vitamin A 234.8% Vitamin C 188.5%
Calcium 60% Iron 144%
*Based on a 2000 Calorie diet
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.