Ingredients Weight Measure
Collard greens, chiffonade 3 lbs.
Chicken stock 2 cups
Honey 32 oz.
TABASCO® brand Original Red Sauce 1 cup
Cumin 5 Tbsp.
Chili powder 5 Tbsp.
Salt 3 Tbsp.
Chicken breasts, boneless, 8 oz. 14 ea.
Oil 3 oz.
Shallots, diced 2 oz.
Garlic, minced 1 oz.
White wine 2 cups
Smoked ham, diced 2 cups
Navy beans 32 oz.
Dark kidney beans 16 oz.
Celery, finely diced 3 stalks
Salt and pepper to taste
Cooked rice, warm 7 cups
Corn tortillas 14 ea.
Paprika as needed
Pepper 4 Tbsp.


  1. Cook the collard greens before preparing the meal. Place in a pot with chicken stock and bring to a boil. Reduce heat and simmer for 1-1/2 hours. When done, drain and set aside.
  2. To make marinade, combine the honey, TABASCO® Sauce, 2 Tbsp. cumin, the chili powder, and 1 Tbsp. salt until well incorporated. Mix the chicken with the marinade, and marinate for 1-2 hours.
  3. To complete collard greens, add oil to a large sauté pan and cook the shallots and garlic together. When translucent, add the white wine and reduce by half. Add the ham and navy beans and cook until piping hot. Stir in drained collard greens. Hold warm.
  4. To make red bean rice, cook the kidney beans and celery with the remaining 3 Tbsp. cumin and salt and pepper to taste. Stir to incorporate, bring to a boil and then simmer. Stir cooked rice into the beans and keep warm until plating.
  5. Deep-fry the corn tortillas for 10-15 seconds. Drain and garnish by sprinkling with paprika.
  6. In another sauté pan, cook the chicken on medium to high heat, being careful not to burn.

Yield: 14 servings

To serve: On each plate, place a fried tortilla. Top with chicken breast. Serve with sides of collard greens and red bean rice.