Mission chicken thighs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | slices | Bacon, chopped |
| 1 | cup | Uncooked long grain white rice |
| 1 | small | Green or red bell pepper, chopped |
| 1 | small | Onion, chopped |
| 1 | cup | Chopped mushrooms (about 6 to 8 medium) |
| 1 | Peeled carrot, finely chopped | |
| 1½ | cup | Chicken stock or low-salt bouillon |
| ½ | cup | Dry white wine |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | teaspoons | Chopped fresh sage |
| 6 | Chicken thighs, skinned | |
Directions
paprika chopped parsley
In a 10-inch skillet, cook bacon until crisp (or microcook). Stir in rice, cook and stir until rice begins to turn a light golden color.
Add bell pepper, onion, mushrooms, carrot, stock or bouillon, wine, salt, pepper, and sage. Stir until well mixed. Arrange chicken thighs on top, sprinkle with paprika. Cover and simmer 35 to 40 minutes or until chicken is done. Sprinkle with parsley at serving time.