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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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