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Monday, July 21, 2014

Chicken Thighs and Rice with Bacon. 'Nuf said...

There is nothing more delicious than a "comfort" meal, and this is surely one of them.  This dinner is very easy to make,  and although the cooking time is a bit lengthy... about 1 1/2 hours, it gives you a chance to get the rest of your dinner together while it cooks.

Begin by getting your ingredients together:

½ pound of bacon
1 cup of long grain, uncooked rice (I used Near East Rice Pilaf)
how ever many chicken thighs you need (I used 10)
salt and pepper to taste
1 can of Cream of Chicken soup
1 cup water
sprinkle of garlic powder and onion powder
pinch of nutmeg
1 tsp basil
a generous sprinkle of parsley

Begin by covering the bottom of your baking dish with strips of bacon.

The next layer is the rice.  I used a box of Near East rice pilaf.  I kept the seasoning pack separate.

Now for the chicken.  I used boneless skinless thighs and placed them flat on top of the rice.

Season with the packet from the rice, some ground black pepper, and paprika.

The sauce is very simple to make.  In a bowl, combine the soup, 1 cup of water, a generous sprinkle of garlic powder, a small sprinkle of nutmeg, a teaspoon of basil and about a tablespoon of parsley.  Whisk everything together until well blended and pour over the chicken.

Cover the pan tightly with foil and place in a 300 degree oven for an hour and a half.  Add some brussel sprouts that were roasted with olive oil, salt and pepper in a 400 degree oven for about 15 minutes, and you have a perfectly delicious, easy dinner.  The leftovers were just as yummy and gone before dinner time the next night!

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