Southern-Style Chicken and Greens

Southern-Style Chicken and Greens

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)


  1. Preheat oven to 350°F.
  2. Combine salt, paprika and pepper in small bowl. Sprinkle meaty side of chicken pieces with salt mixture; set aside.
  3. Place bacon in ovenproof Dutch oven; cook over medium heat until crisp. Remove from Dutch oven; drain on paper towels. Reserve drippings.
  4. 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.
  5. 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.
  6. 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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