Monday, September 18, 2017

Bacon, Chicken and Rice


If you're of a certain age, you may recall Mexican Chicken and Rice. I think the recipe must have been in a ladies' magazine because I recall people cooking it often. The beauty of the recipe is that it's protein, carbs, and veggies all in—one pan. You know how I love those dinners!

I switched things up a little bit by adding bacon and omitting the cumin. There's nothing that hints at Mexican in it anymore (though I'm not sure the original recipe was authentically Mexican, either). It verges on comfort food. Hot, full of flavor, and filling. I can see it after an afternoon out in the snow. Or on a rainy day.

If you don't have Roma tomatoes, you can use one regular tomato without the juice or seeds. I hate to do that because it's the best part of the tomato! Alternatively, you could try about 1/4 cup of canned chopped tomatoes, drained. When the dish is done, it will appear that there is additional liquid in the bottom of the pan. Stir it all together, and it will disappear.

Those of you who are Baconistas (you know who you are) may wish to double the amount of bacon. Two slices are just enough to impart flavor while allowing the chicken to remain the star of the dish.

Bacon, Chicken and Rice

1-2 teaspoons canola oil
2 slices uncooked bacon
1 teaspoon Kosher salt
1 teaspoon smoked paprika
1/2 teaspoon black pepper (or to taste)
1/2 teaspoon thyme
1 pound chicken tenders
1/2 large onion (or one small onion)
pinch of sage
2 cloves garlic
2 Roma tomatoes
1 red pepper
2 cups chicken broth
1 cup long grain rice

Pour oil into pan on medium heat. Cut bacon into one-inch slices and add to pan. Turn occasionally.

Meanwhile mix the salt, paprika, pepper, and thyme in a medium-size bowl. Mix well. Slice the chicken tenders into one inch pieces and toss in the spices until there are none left on the bottom of the bowl. By now the bacon should be partially cooked. Add the chicken to the pan and lower the heat a bit. Brown the chicken, turning from time to time.

Chop the onion and mince the garlic. When the chicken is browned (it will not be cooked through at this point), remove the bacon and chicken to a bowl and set it aside. You should have very little fat/oil left in the pan.

Add the onions and sage, and allow to cook until the onions begin to be translucent. Add the garlic, tomatoes, and red pepper. Cook about two minutes, turning occasionally. Add the broth and the rice. Bring to a boil, cover, and reduce to a simmer. Cook about 20 minutes, until rice is tender and chicken has reached 170 degrees.




11 comments:

  1. I guess I missed the boat on this one. I don't recall ever seeing a similar recipe in any of the women's magazines. And Mom didn't see this one either. Still, it looks interesting!

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    1. Pat, it's a nice easy dinner! I'm surprised your mom missed it. Maybe it didn't catch her interest.

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  2. It does sound like a tasty one.
    I don't see when the chicken and bacon gets added.

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    Replies
    1. Oops. Eagle eye Dodd caught me! Just before the broth and the rice. : )

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    2. You can always tell that I actually read the recipes! ;o)

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  3. Isn't everything better with bacon?

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  4. I'll share this with my bacon-rice loving grandsons. They cook up rice often and use leftover to make what they call Mexican rice. I think they use tomatoe paste because it's usually in the cupboard. Their mom insists on some protein, so it's often chicken or salmon. Adding bacon...just adds to the yum. Thanks. They'll love it!

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