One Pan Chicken with Rice and Greens

35 mins
Serves 1
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Directions

  1. 1Season four bone-in skin-on chicken thighs with kosher salt, black pepper, onion powder, garlic powder, dried oregano, dried parsley, and dried mustard powder.
  2. 2Season four bone-in skin-on chicken thighs with kosher salt, black pepper, onion powder, garlic powder, dried oregano, dried parsley, and dried mustard powder.
  3. 3Season four bone-in skin-on chicken thighs with kosher salt, black pepper, onion powder, garlic powder, dried oregano, dried parsley, and dried mustard powder.
  4. 4Set the seasoned chicken thighs aside.
  5. 5Set the seasoned chicken thighs aside.
  6. 6Set the seasoned chicken thighs aside.
  7. 7Dice half an onion, making slices of the desired dice size and then dicing following the curvature of the onion.
  8. 8Dice half an onion, making slices of the desired dice size and then dicing following the curvature of the onion.
  9. 9Dice half an onion, making slices of the desired dice size and then dicing following the curvature of the onion.
  10. 10Clean the collard greens by grabbing the stem with your non-dominant hand, then with your dominant hand, light pinch and pull the leaf off the stem, then tear in half.
  11. 11Clean the collard greens by grabbing the stem with your non-dominant hand, then with your dominant hand, light pinch and pull the leaf off the stem, then tear in half.
  12. 12Clean the collard greens by grabbing the stem with your non-dominant hand, then with your dominant hand, light pinch and pull the leaf off the stem, then tear in half.
  13. 13Roll up the collard greens and cut them as desired (the greens should already be washed).
  14. 14Roll up the collard greens and cut them as desired (the greens should already be washed).
  15. 15Roll up the collard greens and cut them as desired (the greens should already be washed).
  16. 16In a pan over medium-high heat, add a little olive oil.
  17. 17In a pan over medium-high heat, add a little olive oil.
  18. 18In a pan over medium-high heat, add a little olive oil.
  19. 19Place the chicken thighs in the pan, skin-side down, setting them away from you to avoid splashing oil.
  20. 20Place the chicken thighs in the pan, skin-side down, setting them away from you to avoid splashing oil.
  21. 21Place the chicken thighs in the pan, skin-side down, setting them away from you to avoid splashing oil.
  22. 22After 3 to 4 minutes, when the chicken skin is golden, flip the chicken and sear the other side.
  23. 23After 3 to 4 minutes, when the chicken skin is golden, flip the chicken and sear the other side.
  24. 24After 3 to 4 minutes, when the chicken skin is golden, flip the chicken and sear the other side.
  25. 25Once all chicken is seared, remove them to a tray or plate, getting rid of any excess fat from the pan but keeping the good bits at the bottom.
  26. 26Once all chicken is seared, remove them to a tray or plate, getting rid of any excess fat from the pan but keeping the good bits at the bottom.
  27. 27Once all chicken is seared, remove them to a tray or plate, getting rid of any excess fat from the pan but keeping the good bits at the bottom.
  28. 28Add the diced onion to the pan, lower the heat, and add a small pat of butter.
  29. 29Add the diced onion to the pan, lower the heat, and add a small pat of butter.
  30. 30Add the diced onion to the pan, lower the heat, and add a small pat of butter.
  31. 31Sauté the onions for a few minutes, using them to scrub the bottom of the pan to deglaze.
  32. 32Sauté the onions for a few minutes, using them to scrub the bottom of the pan to deglaze.
  33. 33Sauté the onions for a few minutes, using them to scrub the bottom of the pan to deglaze.
  34. 34After about 2 to 3 minutes, add about four minced garlic cloves.
  35. 35After about 2 to 3 minutes, add about four minced garlic cloves.
  36. 36After about 2 to 3 minutes, add about four minced garlic cloves.
  37. 37Immediately follow with the chopped collard greens.
  38. 38Immediately follow with the chopped collard greens.
  39. 39Immediately follow with the chopped collard greens.
  40. 40After a few minutes, when the collard greens start to wilt and cook down, add about half a cup of rice.
  41. 41After a few minutes, when the collard greens start to wilt and cook down, add about half a cup of rice.
  42. 42After a few minutes, when the collard greens start to wilt and cook down, add about half a cup of rice.
  43. 43Stir and let the rice toast and absorb some liquids, stirring occasionally.
  44. 44Stir and let the rice toast and absorb some liquids, stirring occasionally.
  45. 45Stir and let the rice toast and absorb some liquids, stirring occasionally.
  46. 46Add enough chicken stock to just barely cover the rice.
  47. 47Add enough chicken stock to just barely cover the rice.
  48. 48Add enough chicken stock to just barely cover the rice.
  49. 49Nestle the seared chicken back into the pan, adding any resting liquid from the chicken.
  50. 50Nestle the seared chicken back into the pan, adding any resting liquid from the chicken.
  51. 51Nestle the seared chicken back into the pan, adding any resting liquid from the chicken.
  52. 52Turn off the heat and cover the pan with a tight-fitting lid or aluminum foil.
  53. 53Turn off the heat and cover the pan with a tight-fitting lid or aluminum foil.
  54. 54Turn off the heat and cover the pan with a tight-fitting lid or aluminum foil.
  55. 55Transfer the pan to a 375-degree oven for about 30 to 40 minutes, checking for rice doneness.
  56. 56Transfer the pan to a 375-degree oven for about 30 to 40 minutes, checking for rice doneness.
  57. 57Transfer the pan to a 375-degree oven for about 30 to 40 minutes, checking for rice doneness.
  58. 58Once the rice is fully cooked, let it rest covered for about 5 to 10 minutes.
  59. 59Once the rice is fully cooked, let it rest covered for about 5 to 10 minutes.
  60. 60Once the rice is fully cooked, let it rest covered for about 5 to 10 minutes.
  61. 61Finish the dish with some lemon, maybe a shot of sherry vinegar, and some Parmesan cheese.
  62. 62Finish the dish with some lemon, maybe a shot of sherry vinegar, and some Parmesan cheese.
  63. 63Finish the dish with some lemon, maybe a shot of sherry vinegar, and some Parmesan cheese.

Ingredients

  • 4 ea chicken thighs
  • 4 ea chicken thighs
  • 4 ea chicken thighs
  • kosher salt
  • kosher salt
  • kosher salt
  • black pepper
  • black pepper
  • black pepper
  • onion powder
  • onion powder
  • onion powder
  • garlic powder
  • garlic powder
  • garlic powder
  • dried oregano
  • dried oregano
  • dried oregano
  • dried parsley
  • dried parsley
  • dried parsley
  • dried mustard powder
  • dried mustard powder
  • dried mustard powder
  • olive oil
  • olive oil
  • olive oil
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • small pat butter
  • small pat butter
  • small pat butter
  • 4 ea minced garlic cloves
  • 4 ea minced garlic cloves
  • 4 ea minced garlic cloves
  • 2 cups collard greens
  • 2 cups collard greens
  • 2 cups collard greens
  • 0.5 cup rice
  • 0.5 cup rice
  • 0.5 cup rice
  • 1 cup chicken stock
  • 1 cup chicken stock
  • 1 cup chicken stock
  • lemon
  • lemon
  • lemon
  • shot sherry vinegar
  • shot sherry vinegar
  • shot sherry vinegar
  • parmesan cheese
  • parmesan cheese
  • parmesan cheese

Equipment

pancutting boardknifetongslid or aluminum foil

Tips

  • When making dried spice rubs, do not put salt in them to control the salt better.
  • When placing chicken thighs in the pan, set them away from you to avoid splashing oil.
  • If your pan is too small, sear chicken in batches.
  • To clean collard greens, grab the stem with your non-dominant hand, then with your dominant hand, light pinch and pull the leaf off the stem. Then tear in half and roll them up on each other before cutting them.