Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4
📝 Ingredients
For the Baked Chicken Thighs
6 chicken thighs (bone-in, skin-on)
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp black pepper
½ tsp salt
For the Collard Greens
1 bunch collard greens, chopped
2 slices bacon, chopped
1 small onion, diced
2 cups chicken broth
1 tsp apple cider vinegar
Salt & pepper to taste
For the Baked Mac & Cheese
2 cups elbow macaroni
2 tbsp butter
2 tbsp flour
2 cups milk
2 cups shredded cheddar cheese
½ cup shredded mozzarella
Salt & pepper to taste
For the Bacon Pimento Corn Muffins
1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1 cup milk
1 egg
½ cup cooked bacon, crumbled
½ cup shredded cheddar cheese
¼ cup diced pimentos
2 tbsp melted butter
👨🍳 Instructions
1️⃣ Bake the Chicken
Preheat oven to 400°F (200°C). Rub chicken thighs with
olive oil and season with paprika, garlic powder, onion
powder, salt, and pepper. Bake 35–40 minutes until
golden and cooked through.
2️⃣ Cook the Collard Greens
In a pot cook chopped bacon until crispy. Add onion and
sauté until soft. Stir in collard greens and chicken broth.
Simmer 25–30 minutes until tender. Add vinegar, salt,
and pepper.
3️⃣ Prepare the Baked Mac & Cheese
Cook macaroni and drain. Melt butter in a saucepan,
whisk in flour, then slowly add milk while stirring until
thick. Add cheeses and stir until melted. Mix with
macaroni, place in a baking dish, and bake 15 minutes
until bubbly.
4️⃣ Make the Corn Muffins
Mix cornmeal, flour, baking powder, milk, egg, melted
butter, bacon, cheese, and pimentos. Pour into a greased
muffin tin and bake at 375°F (190°C) for 18–20 minutes
until golden.
5️⃣ Serve
Plate the baked chicken with collard greens, creamy mac
& cheese, and warm bacon pimento corn muffins for a
comforting Southern feast.
Brak komentarzy:
Prześlij komentarz