Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 lb chicken thighs, preferably bone-in $2.79
• Organic Collard Greens

  8 oz, stems removed and leaves thinly 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

  3/4 cup dry rice $1.79
• Dijon mustard

  1 tablespoon
• Neutral oil

  1 tablespoon
• Low-sodium soy sauce or kosher 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 1/2 cups for rice, plus 3/4 cup for simmering

Instructions

1. Rinse the brown rice, then combine it in a small saucepan with 1 1/2 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 cooks, thinly slice the Walla Walla onion, mince the garlic, juice the lemon, strip the collard leaves from their stems, and slice the leaves thinly so they tenderize quickly.
3. Pat the chicken very dry and season it with black pepper and soy sauce or salt; in a separate small bowl, stir together the lemon juice, Dijon mustard, garlic, optional crushed red pepper, and 3/4 cup water.
4. Heat the oil in a wide skillet or Dutch oven over medium-high heat; sear the chicken, skin-side down first if using skin-on pieces, until browned, about 3–4 minutes per side, then transfer to a plate.
5. Reduce the heat to medium, add the sliced onion to the same pan, and cook, stirring often, until softened and lightly golden, about 7 minutes; splash in a spoonful of water if the browned bits get too dark.
6. Pour in the lemon-mustard mixture and scrape up the browned bits, then return the chicken and any juices to the pan and tuck the sliced collards around it.
7. Cover and simmer over medium-low heat until the collards are tender and the chicken reaches 165°F, about 18–22 minutes for bone-in thighs or 8–12 minutes for boneless thighs; if using boneless thighs, remove them once done and let the collards continue simmering until tender.
8. Fluff the rice, spoon it into two shallow bowls, and top with the chicken, tender collards, sweet onions, and plenty of lemony pan sauce.