Name: The Bomb Southern Chicken with Red Beans and Rice and Collard Greens
Cuisine: International
Ingredients: 1/2 pound dried red kidney beans; 3 tablespoons olive oil; 1 cup chopped onion; 1 cup chopped ham; 1 cup chopped smoked sausage; 1/2 cup chopped celery; 1/2 cup chopped green bell pepper; 1/2 teaspoon cayenne; 3 cups plus 2 cups chicken broth; One 14.5-ounce can stewed tomatoes; 1 teaspoon dried thyme; 1/2 teaspoon dried sage; 3 bay leaves; Salt and freshly ground black pepper; 2 cups white rice; 1 small ham hock; 2 pounds collard greens, cut into thick strips (about 10 cups); 2 lemon slices; 2 sprigs fresh thyme; Splash hot sauce; Freshly ground black pepper; 2 tablespoons vegetable oil; 1/2 cup chicken broth; 1/2 cup red wine vinegar; 2 tablespoons Italian seasoning; 1 tablespoon garlic powder; 1 teaspoon cayenne; Salt and freshly ground black pepper; 8 boneless chicken thighs; Canola oil, for frying

Ingredients

1/2 pound dried red kidney beans

3 tablespoons olive oil

1 cup chopped onion

1 cup chopped ham

1 cup chopped smoked sausage

1/2 cup chopped celery

1/2 cup chopped green bell pepper

1/2 teaspoon cayenne

3 cups plus 2 cups chicken broth

One 14.5-ounce can stewed tomatoes

Method

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1.
Special equipment: a deep fryer For the beans and rice: The night before cooking, put the beans in a large pot and add water to cover. Soak overnight in a cool place. Drain and rinse before using. Heat the olive oil in a large pot over medium heat. Add the onion, ham, sausage, celery, bell pepper and saute, stirring a few times, until the vegetables are tender but not browned. Stir in the cayenne and cook 1 minute. Add the beans, 3 cups of the chicken broth and tomatoes and stir. Add the thyme, sage and bay leaf. Bring the beans to a boil, then reduce the heat to medium low and cook the beans until tender but not too soft, about 1 1/2 hours. Remove the bay leaves. Season the beans with salt and pepper. Remove 1 cup of the cooked beans and mash them. Return them to the pot and stir to combine with the whole beans. During the last 20 minutes of cooking the beans, make the rice. Combine the rice, the remaining 2 cups of chicken broth and 2 cups of water in a large pot and bring to a boil. Reduce the heat to low, cover and cook until the rice is just tender throughout, about 20 minutes. Keep the rice and beans warm. For the collard greens: Place the ham hock in a large pot and add just enough water to cover. Bring to a boil, reduce the heat, cover with the lid slightly off and let simmer until the meat is very tender, about 1 1/2 hours. Remove the ham hock from the pot and add the collard greens, lemon, thyme, hot sauce and some freshly ground black pepper. Cover with the lid slightly off and cook the collards until tender, about 45 minutes. Remove the collards from the pot and reserve the cooking liquid. Shred the meat from the ham hock and reserve. Heat the vegetable oil in a large skillet over medium-high heat. Add the shredded ham and cook until crisped up. Add the collards and stir. Add a few spoonfuls of the cooking liquid and stir. Turn off the heat, cover and keep warm. For the chicken: Preheat the oven to 400 degrees F. Combine the chicken broth, vinegar, Itali

The Bomb Southern Chicken with Red Beans and Rice and Collard Greens

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