YIELD Makes 4 to 6 servings
INGREDIENTS
1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon black pepper 3‑1/2 pounds chicken pieces 4 thick slices smoked bacon (4 ounces), cut crosswise into 1/4-inch strips 1 cup uncooked rice 1 can (14-1/2 ounces) stewed tomatoes, undrained 1‑1/4 cups chicken broth 2 cups packed coarsely chopped fresh collard or mustard greens or kale (3 to 4 ounces)PREPARATION:
- Preheat oven to 350°F.
- Combine salt, paprika and pepper in small bowl. Sprinkle meaty side of chicken pieces with salt mixture; set aside.
- Place bacon in ovenproof Dutch oven; cook over medium heat until crisp. Remove from Dutch oven; drain on paper towels. Reserve drippings.
- Heat drippings in Dutch oven over medium-high heat until hot. Arrange chicken in single layer in Dutch oven and cook 3 minutes per side or until chicken is browned. Transfer to plate; set aside. Repeat with remaining pieces. Reserve 1 tablespoon drippings in Dutch oven.
- Add rice to drippings; cook and stir 1 minute. Add tomatoes with juice, broth, collard greens and half of bacon; bring to a boil over high heat. Remove from heat; arrange chicken over rice mixture.
- Bake, covered, about 40 minutes or until chicken is no longer pink in centers and most of liquid is absorbed. Let stand 5 minutes before serving. Transfer to serving platter; sprinkle with remaining bacon.