makes four servings
1 tablespoon olive oil
2 chicken breasts, chopped
1 onion, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
1/4 lb. bacon, sliced
1 teaspoon Cajun seasoning
1 teaspoon hot chili powder
1 teaspoon paprika
1 cup long grain rice
14 oz. can plum tomatoes
12 oz. chicken stock
Juice of half a lemon
Bunch of chopped parsley
Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 minutes until golden. Remove and set aside. Tip in the onion and cook for 3-4 minutes until soft. Then add the pepper, garlic, bacon and Cajun seasoning, chilli powder and paprika and cook for 5 minutes more. Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 minutes until the rice is tender. At the last minute squeeze in the lemon and stir in the chopped parsley.
bacon recipe source: Rob and Kellie, Hungry Escapades (@hungryescapades), August 14, 2013
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