Lowcountry Chicken and Collards Pilau

Ingredients

6 ounces Cajun smoked sausage, diced
1 ½ pounds skinned and boned chicken thighs, cubed
1 ¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup chopped sweet onion
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves, minced
3 cups organic vegetable broth
4 cups firmly packed chopped fresh collard greens
2 cups uncooked basmati rice
½ teaspoon dried crushed red pepper
Great Value Organic Extra Virgin Olive Oil 17 fl oz

Directions

Step 1
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.

Step 2
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.

Step 3
Bring mixture to a boil over medium-high heat. Remove from heat; cover.

Step 4
Bake pilau at 350° for 20 to 25 minutes or until liquid is absorbed, stirring halfway through. Serve pilau immediately.

 

Recipe source: https://www.myrecipes.com/recipe/chicken-collards-pilau