Mission Chicken Thighs

• 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)

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

bacon, longgrain white rice, bell pepper, onion, mushroom, carrot, chicken stock, white wine, salt, fresh sage, chicken thighs, paprika, flat leaf parsley

Taken from www.food.com/recipe/mission-chicken-thighs-315013 (may not work)