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Chicken, Smothered with Rice, Tomato & Collar Recipe

   
 

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     Chicken, Smothered with Rice, Tomato & Collar

Category   Entrees - Maindishes
Sub Category   Gluten-Free

Ingredients
3/4 cup favorite rice, or grits
1 Edwards N Sons Not Chickn bouillon cube
1/4 cup all purpose flour, OR GF substitute or GF baking mix
1/2 tsp seasoned salt
1/4 tsp black pepper
8 oz boneless skinless chicken breasts
2 TBS cooking oil
1 small onion
1/2 - 1 cup diced tomato
 
6 oz collard greens
1 lemon, divided
1 pat butter
4 sprigs thyme

Instructions
Prepare rice, or grits, with 1/2 bouillon dissolved in the cooking water, when finished cooking stir in butter and lemon zest. Cover to keep warm.
Dissolve remaining 1/2 bouillon cube in one cup hot water. MISE EN PLACE • Remove and thinly slice collard stems. Thinly slice collard leaves • Peel and dice onion • Zest and juice lemon. • Pick and chop thyme leaves.• On a plate, combine flour, 1/2 teaspoon PeachDish Salt and 1/4 teaspoon pepper. Reserve 1 tablespoon seasoned flour. • Dredge chicken in remaining flour.
• Place a large sauté pan over medium-high heat. Add 2 tablespoons cooking oil. Add chicken, and cook without disturbing until browned on bottom, 1-2 minutes. • Flip, and cook 1-2 minutes. Transfer chicken to a plate.• Reduce heat to medium Add onion, and cook until lightly browned, 2-3 minutes. • Add reserved 1 tablespoon flour, if using GF flour reduce to 1 minute cooking. Cook, stirring, until well- browned, about 4 minutes.
• Add tomato and collard stems. Let simmer 3 minutes. • Add collard leaves and reserved 1 cup broth. • Reduce heat to low. Nestle chicken into greens, and cook undisturbed, 5 minutes. • Flip chicken and stir greens. Cook undisturbed, 5 minutes more.• Stir in 1/2 teaspoon lemon juice. Taste and adjust seasoning as desired with remaining lemon juice and PeachDish Salt. • Stir butter and lemon zest into rice grits.• Divide rice grits between 2 plates or shallow bowls. • Top with chicken and vegetables, and spoon gravy over all. • Garnish with thyme, and enjoy!


Originally Submitted
3/21/2018





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