Chicken Brassica

Name: Chicken Brassica
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: paprika; basil; salt; onion powder; oregano; garlic powder; dry mustard; white pepper; thyme; black pepper; coriander; chicken thighs, boneless, skinless; onions; green bell peppers; mushrooms; collard greens; bay leaves; chicken broth; flour; tomatoes, canned; rice

Yield

4 servings

Prep

15 min

Cook

40 min

Ready

1 hrs

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
Seasoning mix
1 ½	teaspoons	paprika
1 ½	teaspoons	basil dried	*
1	teaspoon	salt
1	teaspoon	onion powder
1	teaspoon	oregano dried
½	teaspoon	garlic powder
½	teaspoon	dry mustard
½	teaspoon	white pepper
3/8	teaspoon	thyme dried	*
¼	teaspoon	black pepper
¼	teaspoon	coriander ground
1 ½	pounds	chicken thighs, boneless, skinless without skin
1	pint	onions in all	*
1	cup	green bell peppers , in all
1	cup	mushrooms , in all	*
1 ½	cups	collard greens , in all	*
1 ½	bay	bay leaves	*
1 ¼	cups	chicken broth in all
2	tablespoons	all-purpose flour
1	can	tomatoes, canned diced
1 ½	cups	rice cooked

Ingredients

Amount	Measure	Ingredient	Features

Seasoning mix
7.5	ml	paprika
7.5	ml	basil dried	*
5	ml	salt
5	ml	onion powder
5	ml	oregano dried
2.5	ml	garlic powder
2.5	ml	dry mustard
2.5	ml	white pepper
1.9	ml	thyme dried	*
1.3	ml	black pepper
1.3	ml	coriander ground
680.4	g	chicken thighs, boneless, skinless without skin
473	ml	onions in all	*
237	ml	green bell peppers , in all
237	ml	mushrooms , in all	*
355	ml	collard greens , in all	*
1.5	bay	bay leaves	*
296	ml	chicken broth in all
3E+1	ml	all-purpose flour
1	can	tomatoes, canned diced
355	ml	rice cooked

Directions

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 ½ 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.