Chicken is a staple and collard greens are a treat. I’m always trying new things with chicken because it’s so boring. I try as much as possible to stick with boneless, skinless chicken breasts because it’s healthier. In this case, I stewed my chicken but not exactly in the way of the Caribbean. This was yet another case of me creating something using random items in my pantry. This is just the way it works in my home as I get ready to walk down the aisle. I am too busy to do any full on grocery shopping. Instead I find myself randomly in the grocery store just grabbing things I need and other things I feel belong in my cart. Let me just digress here and say I hate to hear people call a shopping cart a buggy. At any rate, a can of diced tomatoes found its way to my cart and eventually into this dish.

The paring of the stewed chicken with the greens was quite enlightening. I’m not ready to share my greens recipe, partially because I want to be secretive but mainly because I’ve never taken the time to document how I cook my greens. You’re better off spending time with me in my kitchen and watching my dump random items into the pot. I will say that I cook my greens for a minimum of 6 hours, and that’s what I believe is what makes them so delicious.

INGREDIENTS
3 large boneless, skinless chicken breasts
2-3 cloves garlic, minced
1 tsp salt
1 tspn Cajun seasoning
1 tspn red pepper flakes
2 tbsp olive oil
2 cups chicken broth
1 tsp hot sauce
1 tbsp butter
1 can fire roasted diced tomatoes

DIRECTIONS
Chop chicken breasts into cubes
Rub with salt, Cajun seasonings, and red pepper flakes
Heat olive oil in a pan over medium heat
Once oil is heated, add garlic and saute for 3-5 minutes

***You could also add onions and saute, but we don’t eat onions in my house. FYI that adding onions means a longer sauteing process***

Add chicken pieces along with the broth, hot sauce, butter and tomatoes
Bring to a boil
Turn the heat down and cover and simmer
Cook for 25 minutes or until chicken is cooked through

***Be very careful not to overcook your chicken unless you enjoy your chicken parts dry and stringy.

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