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.
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.
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.
We skipped the red pepper and added a bit more sausage but my whole family LOVED it which is an impressive feat.
My husband and I love this recipe. Simple, delicious, and addicting!
This dish is amazing! My six year old requests it and the leftovers are fantastic
I used bagged baby carots, prewashed/cut collards and chicken breasts (rather than thigh). I will increase the collards next time. Great addition to our 'go to' meals....
I made this for the first time tonight, and my family loved it. It is amazing that the collards stay crisp-tender rather than wilting down. The only modification I made was to omit the carrots since we do not like cooked carrots. It was still a very colorful dish. I will even consider serving this to dinner guests. This recipe is a keeper.
