Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

One-Pot Chicken Thighs & Potlikker Rice




Source of Recipe


Southern Living Annual 2024


Recipe Introduction


This tasted very good but was a LOT of trouble. Mainly all of the different collard green applications. There are the whole pieces that you turn into chips and then crush, a cup of cooked collards from a batch of them, and potlikker from a batch of them. And then you are supposed to cook the thighs and rice together – a method that hasn’t ever really worked for me. I end up with undercooked or soggy rice – this time it was both. I may make this again because the flavor was so good, but only much changed and simplified. I think that the collard chip topping is unnecessary – I will probably just sprinkle with sesame seeds before serving. And I’ll cook the rice in a rice cooker with a bit of the potlikker.


Recipe Link: https://www.southernliving.com/one-pot-chicken-thighs-and-potlikker-rice-8419019

List of Ingredients




3 large fresh whole collard green leaves (4 1/2 oz. total), stemmed and quartered
2 Tbsp. olive oil, divided
2 tsp. kosher salt, divided
4 (7-oz.) bone-in, skin-on chicken thighs
3/4 tsp. black pepper
1 Tbsp. minced garlic (from 3 large cloves)
1 1/2 cups potlikker (reserved from Double-The-Potlikker Greens)
1 cup cooked collard greens (reserved from Double-The-Potlikker Greens), roughly chopped
1 cup uncooked Carolina Gold or jasmine rice, well rinsed
4 tsp. benne seeds or sesame seeds, lightly toasted
1 tsp. dried garlic flakes
1/4 tsp. crushed red pepper


Recipe



Heat the oven to 350F and place the racks in the middle and top third positions. Place the raw collards on 2 baking sheets. Using one tablespoon of oil, brush both sides of the collards and sprinkle with about 1/4 teaspoon of salt. Place in oven and bake until crispy, flipping over half way through. This should take about 10-12 minutes. Set aside to cool.

In a large high-sided ovenproof skillet (cast iron is ideal), heat 1 T. oil over medium heat until it shimmers. Season the chicken pieces with pepper and 1 t. salt. Sauté the chicken pieces, skin side down, in the hot oil. Cook, without moving, until the skin is golden brown and the pieces easily release from the pan – this should take about 8-10 minutes. Turn over and continue to cook until the bottom is lightly browned too. Move chicken thighs to a plate.

Add garlic to the pan and cook about 30 seconds – DO NOT BURN! Stir in the potlikker, cooked collard greens, rice, and the remaining 3/4 t. salt. Nestle the chicken thighs, skin side up, in this mixture. Bring to a boil over high heat. Cover and place the pan in the oven on the top rack. Bake at 350F until the rice is tender and the chicken registers 165F. This should take about 20 minutes.

Take the lid off the skillet and turn the oven to BROIL. Broil until the chicken skin is crispy – about 5 minutes. Take out of the oven.

In the meantime, mix the collard chips, sesame seeds, garlic flakes, and crushed red pepper in a mortar or a small food processor until crushed and it is finely chopped.

To serve, fluff the rice with a fork, sprinkle 1/4 c. of the crushed collard/sesame mixture and serve each person a portion of the chicken, rice, and collards. Allow each person to top their serving with additional crushed collard mixture.

Serves 4.