Mission chicken thighs

Yield: 6 servings

Measure 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 \N 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 \N Chicken thighs, skinned

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.

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