Ingredients
- null 4 tbsp olive oil, divided
- null 3 tbsp lemon juice, divided
- null 2 tsp garlic powder
- null 2 tsp smoked paprika
- null 1 tsp oregano
- null 2 3/4 tsp kosher salt, divided
- null 1 lb boneless, skinless chicken thighs
- null 1 cup RiceSelect® Premium Basmati Rice
- null 4 tsp vegetable oil, divided
- null 6 cups collard greens, washed, ribs removed, 1-inch diced
- null 3/4 cup tomato, chopped
- null 3/4 cup onion, chopped
- null 1/4 tsp black pepper, ground
- null 1/3 cup water
- null 3 cup sweet potato, peeled, 1-inch diced
- null 1/2 cup heavy cream
- null 1/4 cup peri peri sauce
- null 1/4 cup pumpkin seeds, roasted
Instructions
- In a large bowl, combine 3 tbsp olive oil, 2 tbsp lemon juice, garlic powder, smoked paprika, oregano and 2 tsp salt. Add chicken and toss to fully coat with the marinade. Cover and marinate for a minimum of 30 minutes. For full flavor, marinate in the refrigerator overnight.
- Prepare rice according to package instructions. Keep warm. Preheat oven to 400ºF.
- While rice is cooking, heat 1 1/2 tsp vegetable oil in a pan large enough to hold the collard greens. Add onion and cook until translucent.
- Add tomato, collards, 1/4 tsp salt, pepper and water. Mix well and braise for 30 minutes or until collards are tender. Keep warm.
- Meanwhile, mix sweet potato with remaining vegetable oil and roast in one layer in a 400ºF oven for 25 minutes or until browned and cooked through.
- In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Cook chicken for 7 minutes per side or until browned and fully cooked through.
- In a small saucepan, heat the heavy cream, peri peri sauce, remaining lemon juice and remaining salt over medium-high heat. Simmer for 5 minutes.
- To serve, place a scoop of rice in the bottom of a bowl. Top with chicken, collard greens, sweet potatoes, black-eyed peas, creamy peri peri sauce and pumpkin seeds.