Pasture-raised chicken thighs are rubbed with a house Creole spice blend and seared until deeply blackened—smoky, savory, and just spicy enough. They’re paired with slow-braised collard greens simmered in a rich broth with bacon, onion, garlic, and bell pepper, plus classic dirty rice built on a bacon-forward sofrito and warm Andouille spice. Served with tender white rice, fresh parsley, and a slice of buttery cornbread to soak up every last bite.