Chicken-and-Collards Pilau
Photo: Greg Dupree; Styling: Buffy Hargett Miller
Chicken, rice, and greens fill one soulful pot in our family-friendly take on a Lowcountry staple. Quick-cooking basmati rice helps turn this recipe into dinner in no time and stays fluffy throughout the entire cooking process.
How to Make It
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.
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wow
Used collards from the garden so had way less, so would use half the rice and broth next time, but was great, fresh-tasting and tasty. I don't give a lot of 5 stars, but this was really good.
YUM!
I've fixed this several times now and it's been a hit with everyone that has had it! My only change is substituting brown basmati rice for white and adding a little more broth. The brown takes a bit longer to cook but is sooooo good.
Love it!
We skipped the red pepper and added a bit more sausage but my whole family LOVED it which is an impressive feat.
LisaGvlSC's Review
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tajmohal's Review
My husband and I love this recipe. Simple, delicious, and addicting!
Debra53's Review