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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Old Bay Chicken Stew with Corn and Collard Greens Recipe

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This recipe for Old Bay Chicken Stew with Corn and Collard Greens, by , is from Emi, Mia, and Joy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jasmine Yumori

Category:
Category:

Ingredients:  
Ingredients:  
1 cup low-sodium chicken broth
1 (28-ounce) can crushed tomatoes
1 tablespoon Old Bay seasoning
1 1/2 pounds boneless, skinless chicken thighs
1 bunch (8 ounces) torn collard greens
crusty bread or rolls

Directions:
Directions:
Place 1 cup low-sodium chicken broth, 1 (28-ounce) can crushed tomatoes, and 1 tablespoon Old Bay seasoning in an Instant Pot. Add 1 1/2 pounds boneless, skinless chicken thighs and arrange in an even layer. Layer 1 bunch (8 ounces) torn collard greens on top of the chicken. Lock on the lid, make sure the pressure valve is set to seal, and set to cook for 4 minutes under HIGH pressure. It should take about 20 minutes to come to pressure. Quick release the pressure, then turn the pressure cooker off. Stir in 1 cup fresh or frozen corn kernels. Serve with crusty bread or rolls.

 

 

 

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