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.