Ingredients
Instructions
- Dice chicken into small bite sized pieces. Chop and finely dice onion. Butcher collard greens into small strips removing the stem.
- In a large skillet over medium heat place in olive oil, chicken, and spices. Cook chicken until it starts to brown.
- Add onion to the skillet and mix. Crush garlic cloves and put into the skillet.
- Put collard greens into the skillet and cover. Cook for 5-7 minutes until the greens are wilted.
- Add drained black beans, chicken stock, tomato paste, worcestershire sauce, and soy sauce to the skillet.
- Spread rice around skillet, stirring with a spatula to help make sure the rice is submerged. Place butter on the top so it will melt into the dish. Cover and cook for 15-20 minutes or until rice is done.