Directions
- 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.
- 2Set the seasoned chicken thighs aside.
- 3Dice half an onion, making slices of the desired dice size and then dicing following the curvature of the onion.
- 4Clean 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.
- 5Roll up the collard greens and cut them as desired (the greens should already be washed).
- 6In a pan over medium-high heat, add a little olive oil.
- 7Place the chicken thighs in the pan, skin-side down, setting them away from you to avoid splashing oil.
- 8After 3 to 4 minutes, when the chicken skin is golden, flip the chicken and sear the other side.
- 9Once 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.
- 10Add the diced onion to the pan, lower the heat, and add a small pat of butter.
- 11Sauté the onions for a few minutes, using them to scrub the bottom of the pan to deglaze.
- 12After about 2 to 3 minutes, add about four minced garlic cloves.
- 13Immediately follow with the chopped collard greens.
- 14After a few minutes, when the collard greens start to wilt and cook down, add about half a cup of rice.
- 15Stir and let the rice toast and absorb some liquids, stirring occasionally.
- 16Add enough chicken stock to just barely cover the rice.
- 17Nestle the seared chicken back into the pan, adding any resting liquid from the chicken.
- 18Turn off the heat and cover the pan with a tight-fitting lid or aluminum foil.
- 19Transfer the pan to a 375-degree oven for about 30 to 40 minutes, checking for rice doneness.
- 20Once the rice is fully cooked, let it rest covered for about 5 to 10 minutes.
- 21Finish the dish with some lemon, maybe a shot of sherry vinegar, and some Parmesan cheese.
Ingredients
- 4 ea chicken thighs
- kosher salt
- black pepper
- onion powder
- garlic powder
- dried oregano
- dried parsley
- dried mustard powder
- olive oil
- 0.5 onion
- small pat butter
- 4 ea minced garlic cloves
- 2 cups collard greens
- 0.5 cup rice
- 1 cup chicken stock
- lemon
- shot sherry vinegar
- 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.
Related recipes
Pâtes aux courgettes
Italian · Dinner
Creamy Pumpkin Gnocchi
Italian · Dinner
Cacio e pere pasta
Italian · Dinner
Million Dollar Ravioli Lasagna
Italian · Dinner
Garlic butter chimichurri steak bites
Italian · Dinner
One Pan Creamy Bacon Ranch Chicken and Gnocchi
Italian · Dinner
One Pot Tortellini Bake
Italian · Dinner
Dump & Bake Marry Me Meatball Orzo
Italian · Dinner
Seared Gnocchi With Garlic, Tomato & Mozzarella
Italian · Dinner
Arrabbiata pasta
Italian · Dinner
Italian Penicillin Soup
Italian · Dinner
Roasted Red Pepper Pasta
Italian · Dinner