Prep 20 mins
Cook 20 mins
This is similar to a dish served at a restaurant in San Juan Bautista, which is the only reason I can think of that it's called "Mission" chicken. The bacon and smoked paprika give it a nice smoky flavor my husband likes.....It's quick and easy,and dinner in one pot --that's what I like about it. ***NOTE: Sage grows wild in California, so it was a common seasoning. If you don't like sage, don't use it! Other herbs work well also.
- 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)
- 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.
YUM!! I made this last night using about 4 pounds of boneless, skinless chicken thighs and it turned out much better than expected. I didn't use sage since it isn't a favorite here but I didn't replace it with another herb either except some dried parsley. I didn't have a bell pepper and wasn't in the mood for canned chilies that would have made it taste like a Mexican dish. I cooked up about 3/4 package of maple smoked bacon (all I had) and dredged the thighs in seasoned flour before browning them. I used a good splash of cooking Marsala since I didn't have any white wine, and I think any kind of wine or spirit, even beer, would work, or just leave it out. Otherwise I followed the recipe exactly. It took an entire cardboard container (32 oz.) of "natural" chicken broth. It turned out great! Real nice and smoky with the dark paprika! I probably used 3 tablespoons or more of it because I really wanted to be able to taste it. I had printed the recipe out and will tape it inside my cabinet so I can find it again. It was very fast and easy! The only thing I will do differently next time is to squeeze some lemon juice into it. When I later fixed myself a second plate of chicken and rice, I sprinkled some True Lemon crystallized lemon over it (didn't have a fresh lemon) before I warmed it. I really think it needed that little extra bite of citrus flavor so I wrote that on my printout for next time. I think a tablespoon of orange juice concentrate stirred into the broth before cooking would be good, too. Thanks for giving me something new to do with chicken! I will definitely make this again! There were only four of us home last night but everyone wanted seconds and there were hardly have any leftovers!!
Made for Newest Zaar Tag 2008 (June). This was okay - but not exactly a top ten recipe. We thought the sage was a little overpowering. I think this would be better with either thyme or rosemary. Will try it again using one of those herbs. Other than the taste of the sage the chicken was good and it was very easy to make.