Recipe By : Paul Prudhomme
Serving Size : 2 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Seasoning Mix:
1 1/2 ts Paprika
1 1/2 ts Dried basil
1 ts Salt
1 ts Onion powder
1 ts Dried oregano
1/2 ts Garlic powder
1/2 ts Dry mustard
1/2 ts White pepper
3/8 ts Dried thyme
1/4 ts Black pepper
1/4 ts Ground coriander
1 1/2 lb Chicken thighs -- skinless
2 c Onions -- chopped
1 c Green bell pepper -- chopped
1 c Mushrooms -- chopped
1 1/2 c Collard greens -- chopped
1 1/2 Bay leaves
1 1/4 c Chicken stock
2 tb All-purpose flour
14 1/2 oz Can diced tomatoes
1 1/2 c Cooked rice
Combine the seasoning mix ingredients in a small bowl.
Preheat a heavy 5 qt pot over high heat to 350 F, about 4 minutes.
Sprinkle all surfaces of the chicken evenly with 5 ts of the
seasoning mix and rub it in well. Place the chicken in the pot and
cook, turning twice, until well browned on all sides, about
10 minutes in all. You may have to cook the chicken in batches. When
the chicken is brown, remove it from the pot and set it aside.
To the pot add 2 cups of the onions, 1 cup of the bell peppers, 1 cup
of the mushrooms, 1 cup of the greens, the bay leaves, and the
remaining seasoning mix. Cook, scraping the bottom of the pot
frequently, until the vegetables begin to stick, turn brown, and seem
in danger of burning, about 5 minutes. Add 1/2 cup of the stock,
scrap the bottom of the pot clear, and cook, scraping occasionally,
until the stock is almost absorbed, about 6 minutes. Blend in the
flour and cook until it starts to brown, about 3 minutes. Add the
tomatoes with their liquid and the remaining ingredients and bring to
a boil. Add the chicken and any juices that have accumulated. Reduce
the heat to a fast simmer and cook, covered, until done,
approximately 20 minutes. Serve over rice.
