Marilyn Martin's Recipe

CHICKEN & COLLARD GREEN STEW

Category: Recipes

Chicken and Collard Green Stew with Smoky Tomatoes and White Beans


1 tbsp. extra-virgin olive oil
salt and freshly ground pepper to taste
4 chicken thighs
4 slices of bacon cut into 1/2 inch strips
1/2 large spanish onion, diced small
4 gloves garlic, chopped
1 - 35 oz can plum tomatoes, roughly chopped, liquid reserved
2 tsp smoked paprika
red pepper flakes to taste
1 1/2 cups water
10 oz cleaned and cut collard greens
1 - 20 oz can canellini beans, drained

In a large pot, heat olive oil over medium-high heat. Pat chicken dry, season with salt and pepper. Add to pan, skin side down and cook until skin is golden. About 5 minutes. Flip chicken over

Add bacon, onion and garlic to pot and continue to cook until fragrant. About 3 minutes.

Add tomatoes, their liquid, smoked paprika, red pepper flakes, water collard greens and beans to the pot. Cover and bring to a boil. Turn heat to low and simmer until chicken is cooked through and tender. About 30 minutes. Adjust seasonings to taste and serve.