This recipe, also from the 100 Best Chicken Recipes cookbook, was Mattie’s pick, and honestly, I had my doubts that it would be any good. I read the recipe, I read it again, and I just thought “Ugh. This is gonna be awful!” but because I said we’d each get to make our own picks and I’d cook them one at a time, I gathered everything I needed and started cooking. Southern style chicken and greens turned out to be a winner.
I did make a lot of modifications to the preparation of this dish, namely because it calls for a Dutch oven and we don’t have one. It also called for a much longer baking time (cooking the rice as it bakes), but I changed that up too. My only ingredient substitution was that I used chard instead of collard greens- I already had chard on hand. Anyway, here we go!
I’ve since made this with spinach, and mustard greens. The mustard greens have been my favorite, then spinach.
- Black Pepper
- 2 6oz Chicken Breasts
- 4 slices Bacon, cut into small pieces
- 1 cup uncooked Rice
- 1 14 oz can Chicken Broth
- 1 14 oz can Stewed Tomatoes
- 2 cups coarsely chopped greens (I used chard)
- Cut bacon and chicken breasts into bite sized pieces. Liberally season chicken with salt, paprika, and and pepper.
- Place chopped bacon in large skillet over high heat. Cook until bacon is almost done. Drain grease and add chicken, turning heat to low and covering. Cook until chicken is done.
- Add chicken broth, stewed tomatoes, rice, and greens to skillet. Bring to a boil and cover.
- When liquid is mostly absorbed, turn heat to low and let cook until liquid is absorbed completely.
- Plate & serve.