*  Exported from  MasterCook  *
 
                           Chicken Brassica,****
 
 Recipe By     : Paul Prudhomme
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Paul Prudhomme                   Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SEASONING MIX
    1 1/2  teaspoons     paprika
    1 1/2  teaspoons     dried basil
    1      teaspoon      salt
    1      teaspoon      onion powder
    1      teaspoon      dried oregano
      1/2  teaspoon      garlic powder
      1/2  teaspoon      dry mustard
      1/2  teaspoon      white pepper
      3/8  teaspoon      dried thyme
      1/4  teaspoon      black pepper
      1/4  teaspoon      ground coriander
 					
    1 1/2  pounds        chicken thighs without skin
    1      pint          chopped onions -- in all
    1      cup           green bell pepper -- chopped, in all
    1      cup           mushrooms -- chopped, in all
    1 1/2  cups          collard greens -- chopped, in all
    1 1/2                bay leaves
    1 1/4  cups          chicken stock -- in all
    2      tablespoons   all-purpose flour
    1      can           diced tomato -- 14 1/2-ounce cans
    1 1/2  cups          cooked rice
 
   Combine the seasoning mix ingredients in a small bowl.
   Preheat a heavy 5-quart pot over high heat to 350°, about 4 minutes.
   Sprinkle all surfaces of the chicken evenly with 5 teaspoons of the
 seasoning mix and rub it in well. Place the chicken in the pot and cook,
 turning twice, until well browned on all sides, about 10 minutes in all.
 You may have to cook the chicken in batches. When the chicken is brown,
 remove it from the pot and set it aside.
   To the pot add 2 cups of the onions, 1 cup of the bell peppers, 1 cup of
 the mushrooms, 1 cup of the greens, the bay leaves, and the remaining
 seasoning mix. Cook, scraping the bottom of the pot frequently, until the
 vegetables begin to stick, turn brown, and seem in danger of burning, about
 5 minutes. Add 1/2 cup of the stock, scrap the bottom of the pot clear, and
 cook, scraping occasionally, until the stock is almost absorbed, about 6
 minutes. Blend in the flour and cook until it starts to brown, about 3
 minutes. Add the tomatoes with their liquid and the remaining ingredients
 and bring to a boil. Add the chicken and any juices that have accumulated.
 Reduce the heat to a fast simmer and cook, covered, until done,
 approximately 20 minutes. Serve over rice.
 
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 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 414 0 0 0 0 0 0 0 0 0 5296 0

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