Weekly Recipe
Chicken Thigh Casserole
Ingredients:
1–2 chicken thighs (boneless or bone-in, fresh or thawed)
1/2 cup white rice (uncooked)
1/2–1 cup collard greens (fresh, frozen, or canned)
1 1/4 cups water (plus a splash for greens/chicken)
1/2 tsp salt
Optional: pepper, garlic/onion powder, bouillon cube, oil or margarine
Instructions (Microwave Only):
Step 1: Cook the Rice
In a microwave-safe bowl, combine:
1/2 cup rice
1 cup water
Pinch of salt
Cover loosely and microwave for 8–10 minutes, stirring halfway.
Let sit for 2 minutes, then fluff with fork.
Step 2: Cook the Collard Greens
If using fresh collards: Wash, chop small, and place in a bowl with a few tablespoons of water.
Microwave covered for 4–5 minutes until soft. Drain.
If using frozen: Microwave 3–4 minutes until heated.
If using canned: Just drain and heat for 1–2 minutes.
Step 3: Cook the Chicken Thighs
Place thighs in a microwave-safe dish. Add a splash of water to prevent drying.
Sprinkle with salt, pepper, and optional seasoning.
Cover loosely and microwave on HIGH for 6–8 minutes total, flipping halfway through.
Check that the chicken is cooked through (no pink inside). Add time if needed.
If bone-in, add 1–2 more minutes.
Step 4: Mix & Finish the Casserole
Chop or shred cooked chicken.
Mix chicken, rice, and collard greens together in a large bowl.
Add a little oil or margarine for flavor (optional).
Microwave everything together for 1–2 minutes to blend flavors.