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18 | Pure Simplicity - Issue 3 - March 2013
Fried Chicken
with Collard Greens
1/4 cup salt
4 tbs white pepper
4 tbs garlic powder
4 tbs onion powder
2 tbs cumin
2 tbs mustard powder
3/4 cup paprika (spanish)
2 tbs chili powder
4 tbs ground black pepper
1/2 tsp ground cayenne pepper
2 tbs thyme (dry)
2 tbs basil (dry)
2 tbs oregano (dry)
Whole 3 1/2 lb chicken
6 tbs seasoning mix, above
1/4 cup worcestershire sauce
1/4 cup hot sauce or pepper sauce
2 bunches collard greens
3 tbs butter
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Combine in a bowl. Place a sifter on
a plate. Sift spices 3 times and pour
back in bowl. Pour any seasoning
left in sifter after last sifting back in
bowl. Stir a couple of times with a
spoon. Store in a spice container.
Preheat oven to 350 degrees. Take a
whole, 3 1/2 pound chicken. Cut into
8 pieces (or ask butcher to do it).
Place pieces in a large bowl. Add 2
tbs Seasoning mix, 1/4 cup Worcestershire
sauce, and 1/4 cup hot sauce
(or pepper sauce) into the bowl and
run into chicken. Then place the
chicken onto a sheet pan and into the
oven. Completely cook chicken (approximately
20-25 minutes). Remove
from oven, let cool, and place into
refrigerator to chill.
Take 2 bunches of collard greens.
Clean and remove stems. Cut into 1
1/2-inch squares. Wash thoroughly
and set aside.
Heat an 8-quart pot on medium
flame. Add 3 tbs butter and melt.
2 cups onions, 1 cup bell pepper, 1
cup celery, 1 tbs fresh chopped garlic
and 2 tbs seasoning mix. Stir and
cook for 15 minutes. Then, deglaze
the pan by stirring in 3 cups chicken
stock. Reduce flame to low. Next,
slowly add the greens. When all the
greens have been added, stir and
cook for an additional 15-20 minutes.
Heat an 8" skillet on medium flame.
When skillet is hot, add 1/2 lb bacon
(diced into 1/2-inch squares). Render
until crispy, and golden brown
(approximately 15 minutes). When
cooked, add the bacon and fat to the
simmering collard greens. Continue
simmering until greens are tender.
Make have to add more chicken
stock, if necessary.
Take 2 bowls and 1 package corn
tortilla chips (chips may be flavored
with tomates, be creative).. Place a
handful of chips in a food processor
and pulse several times until they
are in small pieces, but not dust.
Continue grinding until there are
2 cups ground chips. (Note: If you
don't have a food processor, simply
crumble the chips by hand.) Place
chips in bowl #1. Also add 4 cups
flour, and 2 tbs seasoning mis. In
bowl #2, add 3 eggs and 2 cups
milk, whip ingredients.
Make a mini-deep fryer by heating
a 4-6 quart pot on a high flame,
adding 6 cups corn oil and heating
to 360 degrees.