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Hart's Red Pot Chicken

I’ve been a State Farm agent since the early 1990s. Some of my very best friends in the world are other State Farm agents. Hart is an agent in the neighboring town of Greenwood, Mississippi. Despite Hart being much younger than me, we share a love of food, cooking and eating. Recently, Hart told me about this recipe, and I thought it was perfect for Friday Night Porch Party. It’s in the family of a jambalaya, but think more southern with chicken thighs and collard greens. I used Uncle Ben’s rice rather than regular rice that Hart uses, but that’s simply a preference of mine. Add this to your Friday Night Porch party menu.

Hart's Red Pot Chicken


1 pound link sausage, cut into bite size pieces

2 pounds boneless chicken thighs, trimmed and cut into bite size pieces

1 large onion, chopped

4 stalks celery, chopped

1 cup chopped carrots

4 tablespoons garlic, minced

4 cups chicken broth

4 cups collard greens, cleaned and chopped (I used pre-washed and chopped package)

1/2 teaspoon red pepper flakes

2 packages Uncle Ben's Long Grain and Wild Rice (use the season packets)


Preheat oven to 350 degrees. In a large Dutch oven on medium heat, brown sausage. Drain and set aside. Season the chicken with salt and pepper and cook in the Dutch oven about 8-10 minutes at medium heat. Add a little oil if needed. Add in all vegetables and cook until tender. Add broth, collard greens, red pepper and rice packages. Bring mixture to a boil. Cover and transfer to the oven. Bake about 30 minutes. Check the rice to make sure it's done and the liquid has been absorbed. Stir. Return to oven if needed. I cooked mine for 15 more minutes. Serve alongside a favorite hot sauce and some crunchy French bread.

FNPP Hart's Red Pot Chicken
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