Sunday Dinner Chicken & Gravy

In a small pot, combine rice, 1 cup water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. TIP: If rice is al dente, add water 1 TBSP at a time until rice is tender or reaches desired texture. • Keep covered off heat until ready to serve.

• While rice cooks, heat a large drizzle of oil in a medium pan over medium-high heat. Add bell pepper and sliced onion; cook, stirring occasionally, until slightly softened, 3-4 minutes. • Add collard greens; cook, stirring, until slightly softened, 1-2 minutes. • Stir in half the chicken stock concentrates, half the hot sauce, ¼ cup water, 1 tsp sugar, and a pinch of salt and pepper. (For 4 servings, use as much hot sauce as you like, 1⁄3 cup water, and 2 tsp sugar). Cook, stirring constantly, until collards are wilted and liquid has evaporated, 3-5 minutes more. (TIP: Prefer softer collard greens? Add another splash of water and cook 3-4 minutes more.) Turn off heat.

• Pat pork* dry with paper towels; place in a medium bowl. Season all over with Fry Seasoning, half the flour, ½ tsp thyme (¾ tsp for 4 servings), salt, and pepper; turn to coat. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. • Turn off heat; transfer to a cutting board to rest. Wipe out pan.

Swap in chicken for pork; cook 3-5 minutes per side

• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for pork over medium heat. Add chopped onion; cook, stirring, until softened and fragrant, 2-3 minutes. • Add a drizzle of oil, remaining flour, and ¼ tsp thyme (be sure to measure); cook, stirring, until lightly browned, 2-3 minutes. • Whisk in beef stock concentrate, remaining chicken stock concentrates, and 1 cup water (2 cups for 4). Simmer, whisking, until thickened, 3-5 minutes. • Reduce heat to low. Season with salt and pepper to taste.