Chicken-And-Collards Pilau Recipe

Name: Chicken-And-Collards Pilau
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces Cajun smoked sausage, diced; 1 1/2 pounds skinned and boned chicken thighs, cubed; 1 1/4 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon olive oil; 1 cup chopped sweet onion; 1 cup chopped celery; 1 cup chopped carrot; 2 garlic cloves, minced; 3 cups organic vegetable broth; 4 cups firmly packed chopped fresh collard greens; 2 cups uncooked basmati rice; 1/2 teaspoon dried crushed red pepper

Servings: persons

6 ounces Cajun smoked sausage, diced
1 1/2 pounds skinned and boned chicken thighs, cubed
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup chopped sweet onion
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves, minced
3 cups organic vegetable broth
4 cups firmly packed chopped fresh collard greens
2 cups uncooked basmati rice
1/2 teaspoon dried crushed red pepper

1
Preheat oven to 350u00b0. Cook sausage in a Dutch oven over medium-high heat, stirring often, 5 to 7 minutes or until browned. Remove sausage using a slotted spoon; reserve drippings in Dutch oven. Drain sausage on paper towels.
2
Sprinkle chicken with salt and pepper. Add oil to hot drippings in Dutch oven, and cook chicken in hot drippings over medium-high heat, stirring occasionally, 8 to 10 minutes or until done. Add onion and next 3 ingredients. Cook, stirring often, 5 to 7 minutes or until onion is tender. Stir in broth, next 3 ingredients, and sausage.
3
Bring mixture to a boil over medium-high heat. Remove from heat; cover.
4
Bake pilau at 350u00b0 for 20 to 25 minutes or until liquid is absorbed, stirring halfway through. Serve pilau immediately.

811

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 ounces Cajun smoked sausage, diced, 1 1/2 pounds skinned and boned chicken thighs, cubed, 1 1/4 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Chicken-And-Collards Pilau falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken-And-Collards Pilau

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions