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Ingredients
2 Bacon slices, chopped
1 Cup long-grain white rice
1 Small green or red bell pepper, chopped
1 Small onion, chopped
1 Cup mushrooms, chopped
1 Carrot, finely chopped
1 1/2 Cups chicken stock
1/2 Cup dry white wine
1/2 Teaspoon salt
1/8 Teaspoon pepper
2 Teaspoons, chopped sage
6 Chicken thighs, skinless
Paprika
Chopped parsley
Instructions
Cook bacon over medium-high heat in 10" skillet until crisp. Stir in rice, and cook until rice turns a light golden color. Add bell pepper, onion, mushrooms, carrot, stock, wine, salt, pepper and sage. Stir until well mixed. Arrange chicken thighs on top, sprinkle with paprika.
Cover, reduce heat and simmer 35 to 40 minutes or until chicken is cooked through. Sprinkle with parsley before serving.