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Marinated Chicken Thighs With Collard Green Rice

Chef: Jessica Ann Tyson ~ The Candied Yam

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Jessica chose this recipe because it connects to her roots. She and her twin sister were adopted at age seven, and their parents, Alonzo and Joyce, raised them with a garden where they always had fresh fruits and vegetables.

Now, nearly 50 years later, their parents are Meals on Wheels participants. They love the delicious food and, just as importantly, the weekly visits that brighten their days. As both a daughter caring for parents with dementia and two restaurants owner, Jessica is grateful for Meals on Wheels and the difference it makes in her family’s life. That’s why she couldn’t say no when asked to participate. She knows firsthand the value of this work.

This recipe is near and dear to my heart and it brings cormforting memories from childhood.

Southern Soul Bowl: Marinated Chicken Thighs w/ Collard Green Rice

  • Prep Time: 25 mins
  • Cook Time:55 mins
  • Marinate: 60 mins or overnight
  • Serving Size: 4 Servings

Ingredients

For Marinated Chicken Thighs:

  • 4 boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Optional: 1/2 tsp raw honey or brown sugar for a slight glaze

For Homestyle Green Broth:

  • 2 cups low-sodium chicken broth
  • 1 clove garlic (crushed)
  • 1/4 small onion (sliced)
  • 1 cup fresh collard greens, chopped
  • 1 tsp apple cider vinegar
  • 1/2 tsp olive oil
  • Optional: pinch of smoked paprika
  • Salt & pepper to taste

For Collard Green Rice:

  • 1 cup white rice
  • 2 cups Homestyle Green Broth
  • Optional: 1/4 cup finely chopped cooked collard greens
  • Salt to taste (if needed)

Directions

Marinate the Chicken:

  1. Combine olive oil, vinegar, and all seasonings. Add chicken and let marinate for at least 1 hour (overnight is even better).

Cook the Chicken:

  1. Preheat oven to 375°F. Place chicken on a baking sheet and bake for 20–25 minutes or until fully cooked.
  2. Let rest, then slice, chop or shred.

Cook the Broth:

  1. Combine broth ingredients in a medium pan. Bring broth to a boil.

Cook the Rice:

  1. When broth is at a boil, add rice, reduce heat to low, cover, and simmer until fluffy (about 15 minutes).
  2. Optional: Stir in finely chopped cooked collard greens for color and texture.

Serve:

Scoop about 3/4 cup of collard green rice into a small bowl. Top with sliced, chopped or shredded chicken thigh. Optional: Garnish with microgreens or chopped green onions.

Nutrition Highlights:

High in protein, Collards are rich in iron & fiber, Heart-healthy olive oil, No processed ingredients or heavy cream

Check out The Candied Yam

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