The Bomb Southern Chicken with Red Beans and Rice and Collard Greens

Name: The Bomb Southern Chicken with Red Beans and Rice and Collard Greens
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 4
Cuisine: Southern
Ingredients: 3 bay leaves; 3 bay leaves; 4 servings Freshly ground black pepper; 8 boneless chicken thighs; 8 boneless chicken thighs; 8 boneless chicken thighs; 411 grams stewed tomatoes; 4 servings Canola oil, for frying; 1 teaspoons cayenne; 1 teaspoon cayenne; 51 grams chopped celery; 118 milliliters chicken broth; 705 milliliters chicken broth; 907 grams collard greens, cut into thick strips (about 10 cups); 1 teaspoons dried sage; 1 teaspoon dried thyme; 2 sprigs fresh thyme; 1 Tbsp garlic powder; 75 grams chopped green bell pepper; 140 grams chopped ham; 1 small ham hock; 4 servings Splash hot sauce; 4 servings Apple cider vinegar or hot sauce, for serving; 2 Tbsps Italian seasoning; 2 slices lemon slices; 3 Tbsps olive oil; 160 grams chopped onion; 227 grams dried red kidney beans; 120 milliliters red wine vinegar; 4 servings Salt and freshly ground black pepper

The Bomb Southern Chicken with Red Beans and Rice and Collard Greens could be just the gluten free recipe you've been looking for. This recipe makes 4 servings with 1771 calories, 94g of protein, and 93g of fat each. This recipe covers 73% of your daily requirements of vitamins and minerals. It works well as a Southern main course. Head to the store and pick up bay leaves, pepper, chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours and 40 minutes. Users who liked this recipe also liked Perfect Southern Greens (Kale, Beet, Collard Greens, Mustard), Perfect Southern Greens (Kale, Beet, Collard Greens, Mustard), and Southern Collard Greens.

Instructions

Special equipment: a deep fryer

Equipment you will use

Deep Fryer

For the beans and rice: The night before cooking, put the beans in a large pot and add water to cover. Soak overnight in a cool place.

Ingredients you will need

Beans

Water

Rice

Equipment you will use

Pot

Drain and rinse before using.

Heat the olive oil in a large pot over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the onion, ham, sausage, celery, bell pepper and saute, stirring a few times, until the vegetables are tender but not browned. Stir in the cayenne and cook 1 minute.

Ingredients you will need

Bell Pepper

Vegetable

Ground Cayenne Pepper

Sausage

Celery

Onion

Ham

Add the beans, 3 cups of the chicken broth and tomatoes and stir.

Ingredients you will need

Chicken Broth

Tomato

Beans

Add the thyme, sage and bay leaf. Bring the beans to a boil, then reduce the heat to medium low and cook the beans until tender but not too soft, about 1 1/2 hours.

Ingredients you will need

Bay Leaves

Beans

Thyme

Sage

Remove the bay leaves. Season the beans with salt and pepper.

Ingredients you will need

Salt And Pepper

Bay Leaves

Beans

Remove 1 cup of the cooked beans and mash them. Return them to the pot and stir to combine with the whole beans.

Ingredients you will need

Beans

Equipment you will use

Pot

During the last 20 minutes of cooking the beans, make the rice.

Ingredients you will need

Beans

Rice

Combine the rice, the remaining 2 cups of chicken broth and 2 cups of water in a large pot and bring to a boil. Reduce the heat to low, cover and cook until the rice is just tender throughout, about 20 minutes. Keep the rice and beans warm.

Ingredients you will need

Chicken Broth

Beans

Water

Rice

Equipment you will use

Pot

Place the ham hock in a large pot and add just enough water to cover. Bring to a boil, reduce the heat, cover with the lid slightly off and let simmer until the meat is very tender, about 1 1/2 hours.

Ingredients you will need

Ham Hock

Water

Meat

Equipment you will use

Pot

Remove the ham hock from the pot and add the collard greens, lemon, thyme, hot sauce and some freshly ground black pepper. Cover with the lid slightly off and cook the collards until tender, about 45 minutes.

Ingredients you will need

Ground Black Pepper

Collard Greens

Hot Sauce

Ham Hock

Lemon

Thyme

Equipment you will use

Pot

Remove the collards from the pot and reserve the cooking liquid.

Ingredients you will need

Collard Greens

Equipment you will use

Pot

Shred the meat from the ham hock and reserve.

Ingredients you will need

Ham Hock

Meat

Heat the vegetable oil in a large skillet over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the shredded ham and cook until crisped up.

Ingredients you will need

Ham

Add the collards and stir.

Ingredients you will need

Collard Greens

Add a few spoonfuls of the cooking liquid and stir. Turn off the heat, cover and keep warm.

For the chicken: Preheat the oven to 400 degrees F.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Combine the chicken broth, vinegar, Italian seasoning, garlic powder and cayenne in a baking dish. Season the mixture with some salt and pepper, add the chicken and toss to coat. Cover the dish tightly with foil and bake for 30 minutes. Reserve the cooking liquid from the baking dish.

Ingredients you will need

Italian Seasoning

Salt And Pepper

Chicken Broth

Garlic Powder

Ground Cayenne Pepper

Whole Chicken

Vinegar

Equipment you will use

Baking Pan

Oven

Aluminum Foil

Heat the canola oil in a deep fryer to 350 degrees F or fill a heavy pot halfway with canola oil and heat it to 350 degrees F.

Ingredients you will need

Canola Oil

Equipment you will use

Deep Fryer

Pot

Remove the chicken from the baking dish and pat it dry. Reserve the liquid in the baking dish. Deep fry the chicken until just browned and crispy.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Pan

Drain on paper towels.

Equipment you will use

Paper Towels

Strain the cooking liquid from the baking dish into a small saucepan. Bring to a simmer and stir in the butter.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Sauce Pan

To serve, stir a few splashes of vinegar or hot sauce into the collard greens. Spoon some rice on each plate, top with the beans and collards and finish with 2 chicken thighs. Spoon the chicken sauce over the top.

Ingredients you will need

Chicken Thighs

Collard Greens

Hot Sauce

Whole Chicken

Vinegar

Beans

Sauce

Rice

Equipment

Ingredients

Servings:

bay leaves 3

bay leaves 4servings

Freshly ground black pepper 8

boneless chicken thighs 8

boneless chicken thighs 411grams

stewed tomatoes 4servings

Canola oil, for frying 1teaspoons

cayenne 1teaspoon

cayenne 51grams

chopped celery 118milliliters

chicken broth 705milliliters

chicken broth 907grams

collard greens, cut into thick strips (about 10 cups)1teaspoons

dried sage 1teaspoon

dried thyme 2sprigs

fresh thyme 1Tbsp

garlic powder 75grams

chopped green bell pepper 140grams

chopped ham 1small

ham hock 4servings

Splash hot sauce 4servings

Apple cider vinegar or hot sauce, for serving 2Tbsps

Italian seasoning 2slices

lemon slices 3Tbsps

olive oil 160grams

chopped onion 227grams

dried red kidney beans 120milliliters

red wine vinegar 4servings

Salt and freshly ground black pepper 225grams

chopped smoked sausage 1Tbsps

unsalted butter 2Tbsps

vegetable oil 370grams

white rice 370grams

white rice

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Karthauserhof Riesling QbA Ruwer with a 4.1 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.