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Ingredients
- 1 tsp extra virgin olive oil
- 4 sm bone-in chicken-breast halves (about 2 3/4 pounds), skin removed
- 2 slc bacon, cut in 1/4-inch dice
- 1 lrg onion, cut lengthwise in half then thinly sliced crosswise
- 1 c. long-grain white rice
- 1 can (14 1/2 ounces) chicken broth (1 3/4 c.)
- 1/4 tsp salt
- 1/4 tsp coarsely grnd black pepper
- 1/2 c. loosely packed fresh parsley leaves, minced
Directions
- 1. In nonstick 12-inch skillet, heat oil over medium-high heat till warm. Add in chicken and cook about 8 min or possibly till golden brown, turning over once. Transfer chicken to plate. Reduce heat to medium; add in bacon and cook 4 min or possibly till browned, stirring frequently. Remove bacon with slotted spoon to small bowl. Throw away all but 2 tsp. bacon fat from skillet.
- 2. Add in onion to same skillet and cook, covered, 10 min or possibly till tender and lightly browned, stirring occasionally. Add in rice and stir till proportionately coated. Stir in bacon, broth, salt, pepper, and 1/2 c. water. Return chicken to skillet; heat to boiling over medium-high heat. Reduce heat to medium-low and cook, covered, 20 to 25 min or possibly till juices run clear when chicken is pierced with tip of knife and rice is tender. Sprinkle with parsley to serve.
- This simple recipe, made with bacon, onion, and chicken, is based on an old-fashioned Southern rice dish. For best flavor, cook the chicken breasts on the bone. it to rice mix; toss before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 269 | |
| Calories from Fat 73 | 27% |
| Total Fat 8.16g | 10% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 443mg | 18% |
| Potassium 260mg | 7% |
| Total Carbs 41.19g | 11% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.55g | 1% |
| Protein 6.65g | 11% |
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