Southern Style Chicken and Greens

1 tsp. salt
1 tsp. paprika
1/2 tsp black pepper
3 1/2 lbs chicken parts
4 thick slices smoked bacon
1 cup uncooked rice
1 can (14 1/2 oz) stewed tomatoes, undrained
1 1/4 cups chicken broth
2 cups packed coarsely chopped fresh collard or mustard greens or
kale(3-4oz)
Tomato wedges and fresh parsley (optional)

Preheat oven to 350*
Combine salt, paprika and pepper in small bowl. Sprinkle meaty side of
chicken pieces with salt mixture; set aside.
Place bacon in ovenproof Dutch oven; cook over med. heat until crisp.
Drain
on paper towels. Reserve bacon fat. Heat bacon fat over med. high heat
until
hot. Arrange chicken in single layer in Dutch oven and cook 3-min. per
side
or until browned.Transfer to clean plate; set aside. Repeat with
remaining
pcs. Reserve 1 Tbsp. bacon fat in Dutch oven; discard remaining bacon
fat.
Add rice to Dutch oven; cook and stir 1 min. Add tomatoes with juice,
broth,
collard greens and half of bacon; bring to a boil over high heat.
Remove
from heat; arrange chicken over rice mixture.
Bake, covered, about 40 min. or until chicken is no longer pink in
centers,
juices run clear and most of liquid is absorbed. Let stand 5 min.
before
serving. Transfer to serving platter; sprinkle with remaining bacon