Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 lb bone-in or boneless chicken thighs $2.79
• Organic Collard Greens

  8 oz, stems removed and leaves sliced $2.99
• Private Selection® Walla Walla Sweet Onions

  1 large onion, thinly sliced $3.99
• Fresh Organic Lemon

  1 lemon, juiced $1.29
• Garlic

  2 cloves, minced $0.79
• Kroger® Long Grain Brown Rice

  1/2 cup dry rice $1.79
• Dijon mustard

  1 tablespoon
• Neutral oil

  1 tablespoon
• Low-sodium soy sauce or salt

  1 teaspoon soy sauce or 1/2 teaspoon kosher salt
• Black pepper

  1/2 teaspoon
• Crushed red pepper or cayenne

  pinch, optional
• Water

  1 1/4 cups for rice, plus 1/2 cup for simmering

Instructions

1. Rinse the rice, then combine it in a small saucepan with 1 1/4 cups water and a pinch of salt; bring to a boil, cover, reduce to low, and cook until tender, about 35 minutes, then keep covered off heat.
2. While the rice starts, thinly slice the Walla Walla onion, mince the garlic, juice the lemon, strip and slice the collard greens, and pat the chicken dry.
3. In a bowl, coat the chicken with lemon juice, Dijon mustard, garlic, soy sauce or salt, black pepper, and optional crushed red pepper; let it sit while the pan heats, about 5 minutes.
4. Heat the oil in a wide skillet or Dutch oven over medium-high heat; add the chicken and sear until browned on both sides, about 3 minutes per side, then transfer to a plate.
5. Add the sliced onion to the same pan and cook, stirring often, until softened and lightly golden, about 8 minutes; add a splash of water if the browned bits get too dark.
6. Return the chicken and any juices to the pan, add 1/2 cup water, cover, and simmer over medium-low heat until the chicken is cooked through and reaches 165°F, about 18–22 minutes depending on thickness.
7. Stir in the sliced collard greens, cover, and simmer until tender but still green, about 6–8 minutes; taste and adjust with more lemon, salt, or pepper if needed.
8. Fluff the rice, spoon it into shallow bowls, and plate the lemon-onion chicken and collards over the top with plenty of pan sauce.