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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is similar to a dish served at a restaurant in San Juan Bautista, which is the only reason I can think of that it's called Mission chicken. The bacon and smoked paprika give it a nice smoky flavor my husband likes.....It's quick and easy,and dinner in one pot -that's what I like about it. ***NOTE: Sage grows wild in California, so it was a common seasoning. If you don't like sage, don't use it! Other herbs work well also. Ingredients:
2 slices bacon |
1 cup long-grain white rice |
1 small bell pepper, chopped (any color) |
1 small onion, chopped |
1 cup chopped mushroom |
1 cup chopped carrot |
1 1/2 cups chicken stock |
1/2 cup dry white wine |
salt and pepper |
2 teaspoons fresh sage, chopped |
6 skinless chicken thighs |
2 teaspoons smoked paprika |
chopped flat leaf parsley (optional) |
Directions:
1. Cook bacon over medium-high heat in a wide skillet until crisp. Remove bacon, crumble, set aside.
2. Saute chicken thighs in bacon fat until almost done (about 5 minutes.) Set aside.
3. Stir in rice, and cook until rice turns a light golden color.
4. Add bell pepper, onion, mushrooms, carrot, saute 'til softened.
5. Stir in sage, stock and wine.
6. Stir until well mixed.
7. Place chicken thighs on top, sprinkle with smoked paprika.
8. Cover, reduce heat and simmer 20 minutes, rice should be done and chicken will be done.
9. Sprinkle with parsley before serving, if desired.
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