Chicken-and-Collards Pilau
Chicken, rice, and greens fill one soulful pot in our family-friendly take on a Lowcountry staple. Quick-cooking basmati rice helps turn this recipe into dinner in no time and stays fluffy throughout the entire cooking process.
Ingredients
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6 ounces Cajun smoked sausage, diced
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1 1/2 pounds skinned and boned chicken thighs, cubed
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1 1/4 teaspoons kosher salt
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1/2 teaspoon freshly ground black pepper
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1 tablespoon olive oil
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1 cup chopped sweet onion
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1 cup chopped celery
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1 cup chopped carrot
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2 garlic cloves, minced
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3 cups organic vegetable broth
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4 cups firmly packed chopped fresh collard greens
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2 cups uncooked basmati rice
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1/2 teaspoon dried crushed red pepper
Instructions
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Preheat oven to 350°. Cook sausage in a Dutch oven over medium-high heat, stirring often, 5 to 7 minutes or until browned. Remove sausage using a slotted spoon; reserve drippings in Dutch oven. Drain sausage on paper towels.
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Sprinkle chicken with salt and pepper. Add oil to hot drippings in Dutch oven, and cook chicken in hot drippings over medium-high heat, stirring occasionally, 8 to 10 minutes or until done. Add onion and next 3 ingredients. Cook, stirring often, 5 to 7 minutes or until onion is tender. Stir in broth, next 3 ingredients, and sausage.
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Bring mixture to a boil over medium-high heat. Remove from heat; cover.
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Bake pilau at 350° for 20 to 25 minutes or until liquid is absorbed, stirring halfway through. Serve pilau immediately.
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