Mission Chicken Thighs - cooking recipe

Ingredients

2 slices bacon
1 cup long-grain white rice
1 small bell pepper, chopped (any color)
1 small onion, chopped
1 cup chopped mushroom
1 cup chopped carrot
1 1/2 cups chicken stock
1/2 cup dry white wine
salt and pepper
2 teaspoons fresh sage, chopped
6 skinless chicken thighs
2 teaspoons smoked paprika
chopped flat leaf parsley (optional)

Preparation

Cook bacon over medium-high heat in a wide skillet until crisp. Remove bacon, crumble, set aside.
Saute chicken thighs in bacon fat until almost done (about 5 minutes.) Set aside.
Stir in rice, and cook until rice turns a light golden color.
Add bell pepper, onion, mushrooms, carrot, saute 'til softened.
Stir in sage, stock and wine.
Stir until well mixed.
Place chicken thighs on top, sprinkle with smoked paprika.
Cover, reduce heat and simmer 20 minutes, rice should be done and chicken will be done.
Sprinkle with parsley before serving, if desired.