Monday, April 30, 2012

Bacony Chicken and Rice

This recipe is delish!  I make something similar, a recipe from my great-grandmother (which I will have to post sometime in the near future), but this one was fun because it uses different spices and herbs to flavor it so it was the same idea, with different flavors.  So so good!  I love the use of bacon at the bottom which just adds so much to the flavor of the dish as well.  The chicken comes out so moist and juicy.  Mm mm.  Me and my husband really enjoyed it.

4 slices of thin bacon, cut in half
1 cup of long grain, uncooked rice
4 chicken thighs
Couple pinches of Kosher salt, or to taste
8 turns of the pepper grinder
Couples shakes of paprika
Couple dashes of Cajun seasoning (like Slap Ya Mama)
1 can of cream of chicken soup
1 cup of water
Sprinkle of garlic salt
Pinch of nutmeg
1 teaspoon of oregano
Small palmful of dried parsley

Preheat the oven to 300 degrees.
Cut 4 slices of bacon in half and layer them on the bottom of a 9 x 9 inch baking dish. Pour the rice on top. Add the chicken over the rice and season with the salt, pepper, paprika, and Cajun seasoning. In a separate bowl add the cream of chicken soup, water, garlic salt, nutmeg, oregano, and parsley and whisk together well. Pour over the chicken. Cover tightly with heavy duty foil, or add one layer of regular aluminum foil, seal tight and repeat with a second layer. Bake in the middle or upper part of your oven, at 300 degrees F for 2 hours.

Gluten free: use GF cream of chicken soup.

Recipe and photo from - thanks for sharing!!

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