• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Chicken Brassica,

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • -------------------------------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 without skin
1 pt Chopped onions, in all
1 c Green bell pepper, chopped,
-in all
1 c Mushrooms, chopped, in all
1 1/2 c Collard greens, chopped, in
1 1/2 Bay leaves
1 1/4 c Chicken stock, in all
2 tb All-purpose flour
1 cn Diced tomato, 14 1/2-ounce
1 1/2 c Cooked rice

Combine the seasoning mix ingredients in a small bowl. Preheat a heavy
5-quart pot over high heat to 350°, about 4 minutes. Sprinkle all surfaces
of the chicken evenly with 5 teaspoons 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.

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