One Pan Chicken with Rice and Greens
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.
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