My husband and I love this recipe. Simple, delicious, and addicting!
Photo: Greg Dupree; Styling: Buffy Hargett Miller
More From Southern Living
Total: 1 Hour, 5 Minutes
- 6 ounces Cajun smoked sausage, diced
- 1 1/2 pounds skinned and boned chicken thighs, cubed
- 1 1/4 teaspoons kosher salt
- 1/2 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
- 1/2 teaspoon dried crushed red pepper
- 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.
- 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.
- 3. Bring mixture to a boil over medium-high heat. Remove from heat; cover.
- 4. Bake pilau at 350° for 20 to 25 minutes or until liquid is absorbed, stirring halfway through. Serve pilau immediately.
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