Jill and I stumbled on this recipe through house sitting when we were first out of university. One maid created this dish and we just loved it. Now I tried to lighten it up or “paleo/gf/df” it and did sacrifice some flavor and creaminess by omitting the can of cream of chicken soup.
What is nice about this dish is that the bacon slowly cooks so it renders out it’s fat which melds into the rice. The chicken coated in pepper, paprika and oregano concentrate spicy but herbaceous flavors. It’s just a great comforting dish. I had an idea about injecting more veggies by perhaps first lining the pan with greens like collards or kale.
2 chicken breasts (organic free range air chilled)
1 cup of brown rice
4 strips of no nitrate bacon
2 cups of chicken stock (organic)
Kosher Salt and Black Pepper
1 can of cream of chicken soup (I omitted this during our detox)
1. We are going low and slow on this one. So preheat your oven to 300 degrees. In a sauce pan add chicken stock and rice with half the spices. Heat through to allow the rice to soak up some liquid.
2. In a 9×12 pan line the bottom with your bacon strips and lightly pepper. No pour your sauce pan of rice and stock on to of the bacon. Add your chicken to the top of the rice and dust with spices. (I cut my breast up into chunks for Jill because she tends to pick at breasts looking for grizzly bits despite my trimming ).
3. Cover and cook for 2 hours checking on it every 30mins or so. You will want to pay attention to the rice to make sure it has enough moisture to soften/fluff. Add a little stock if necessary. We discard most of the bacon at the bottom of the dish as we eat it. Your call.