Chicken-and-Collards Pilau

Ingredients

• 2 cups rice uncooked
• 0.5 teaspoon pepper black freshly ground
• 1 cup carrots chopped
• 1 cup celery chopped
• 1.5 pounds skinned and boned chicken thighs cubed
• 4 cups firmly collard greens fresh packed chopped
• 2  garlic cloves minced
• 1.3 teaspoons kosher salt 
• 1 tablespoon olive oil 
• 0.5 teaspoon pepper dried red crushed
• 6 ounces cajun sausage smoked diced
• 1 cup onion sweet chopped
• 3 cups vegetable broth organic

Equipment

• paper towels
• oven
• slotted spoon
• dutch oven

Directions

1. Preheat oven to 35
2. Cook sausage in a Dutch oven over medium-high heat, stirring often, 5 to 7 minutes or until browned.
3. Remove sausage using a slotted spoon; reserve drippings in Dutch oven.
4. Drain sausage on paper towels.
5. Sprinkle chicken with salt and pepper.
6. Add oil to hot drippings in Dutch oven, and cook chicken in hot drippings over medium-high heat, stirring occasionally, 8 to 10 minutes or until done.
7. Add onion and next 3 ingredients. Cook, stirring often, 5 to 7 minutes or until onion is tender. Stir in broth, next 3 ingredients, and sausage.
8. Bring mixture to a boil over medium-high heat.
9. Remove from heat; cover.
10. Bake pilau at 350 for 20 to 25 minutes or until liquid is absorbed, stirring halfway through.
11. Serve pilau immediately.