Southern-Style Chicken and Greens
the Editors of Publications International, Ltd.

Southern-Style Chicken and Greens
Yield
Makes 4 to 6 servings
Ingredients
1 | teaspoon salt |
1 | teaspoon paprika |
1/2 | teaspoon black pepper |
3-1/2 | pounds chicken pieces |
4 | thick slices smoked bacon (4 ounces), cut crosswise into 1/4-inch strips |
1 | cup uncooked rice |
1 | can (14-1/2 ounces) stewed tomatoes, undrained |
1-1/4 | cups chicken broth |
2 | cups packed coarsely chopped fresh collard or mustard greens or kale (3 to 4 ounces) |
Preparation
- 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. Remove from Dutch oven; drain on paper towels. Reserve drippings.
- Heat drippings in Dutch oven over medium-high heat until hot. Arrange chicken in single layer in Dutch oven and cook 3 minutes per side or until chicken is browned. Transfer to plate; set aside. Repeat with remaining pieces. Reserve 1 tablespoon drippings in Dutch oven.
- Add rice to drippings; 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 and most of liquid is absorbed. Let stand 5 minutes before serving. Transfer to serving platter; sprinkle with remaining bacon.
Serving Suggestion
Serve with corn bread or corn muffins.
Nutritional Information
Calories | 906 |
Total Fat | 45 g |
Cholesterol | 224 mg |
Carbohydrate | 46 g |
Fiber | 1 g |
Protein | 74 g |
Sodium | 1744 mg |
Dietary Exchange
Starch | 2-1/2 |
Vegetable | 2 |
Meat | 9 |
Fat | 4 |
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