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Chicken and Collards Pilau, 2/11/14

by Gary Duke at Alley Oops

8 ounces Cajun sausage, diced

1 pound of chicken, boned and diced

1 tablespoon olive oil

1 onion, diced

1 carrot, diced

2 celery stalks, diced

1 can diced tomato's, un-drained

2 cups chicken or vegetable broth

4 cups collards

2 cups rice

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic

1/2 teaspoon crushed red pepper

1. In a Dutch oven or large skillet, cook your chicken and sausagein the olive oil for a few minutes. Add the onions carrots and celery andcook for a few more minutes.

2. Add the can of tomato's and chicken or vegetable broth andbring to a boil. Slowly add the collard and bring to a boil.

3. Add rice and seasonings, bring back to a boil, reduce heat andcover.

4. If you have an oven proof skillet you can put in a 350 oven andcook for about 25 minutes or until the rice is cooked or you can keep to on thestove top and cook till rice is done.

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