Chicken-and-Collards Pilau

14 Reviews
ADD YOUR REVIEW
Photo: Greg Dupree; Styling: Buffy Hargett Miller
Hands-on Time
40 Mins
Total Time
1 Hour 5 Mins
Yield
Makes 6 to 8 servings
December 2013
RECIPE BY Southern Living

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.

Ingredients

  • 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

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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Ratings & Reviews

Debra53's Review

BeckyPNS
November 25, 2013
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.

wow

LisaGvlSC
February 19, 2017
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!

tajmohal
July 14, 2016
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!

BARBARA
July 11, 2016
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

AmandaGA
February 01, 2015
N/A

jpasion's Review

Debra53
December 01, 2014
N/A

Sumacs's Review

jpasion
May 12, 2014
N/A

AmandaGA's Review

Fuadcat
March 04, 2014
N/A

goodwrenchk29's Review

goodwrenchk29
March 01, 2014
N/A

tajmohal's Review

Sharon
February 27, 2014
My husband and I love this recipe. Simple, delicious, and addicting!
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