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
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.
on paper towels. Reserve bacon fat. Heat bacon fat over med. high heat
hot. Arrange chicken in single layer in Dutch oven and cook 3-min. per
or until browned.Transfer to clean plate; set aside. Repeat with
pcs. Reserve 1 Tbsp. bacon fat in Dutch oven; discard remaining bacon
Add rice to Dutch oven; cook and stir 1 min. Add tomatoes with juice,
collard greens and half of bacon; bring to a boil over high heat.
from heat; arrange chicken over rice mixture.
Bake, covered, about 40 min. or until chicken is no longer pink in
juices run clear and most of liquid is absorbed. Let stand 5 min.
serving. Transfer to serving platter; sprinkle with remaining bacon