Southern-Style Chicken and Greens

Makes 4 to 6 servings

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)

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.

Serve with corn bread or corn muffins.

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