One Pot Chicken Dish over Cheesy Rice

• 6 bacon slices, roughly chopped
• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 teaspoon Essence, recipe follows
• 1 cup finely chopped yellow onions
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons minced garlic
• 8 ounces button mushrooms, wiped clean and thinly sliced
• 1 teaspoon chopped fresh thyme
• 1 cup chicken stock, or canned low-sodium chicken broth
• 1/4 cup minced green onions
• Cheesy Rice Pilaf, recipe follows
• 2 tablespoons minced parsley leaves, for garnish

1. In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes.
2. Transfer with a slotted spoon to paper towels.
3. Season the chicken with the Essence, and add to the fat in the pan.
4. Cook, stirring occasionally, until just cooked through, about 5 minutes.
5. Transfer chicken to a plate.
6. To the pan add the onions, and pepper, and cook, stirring, until soft, about 4 minutes.
7. Add the garlic and cook, stirring, for 30 seconds.
8. Add the mushrooms and thyme, and cook until the mushrooms give off their liquid, about 5 minutes.
9. Add the chicken stock and bring to a boil, stirring to deglaze the pan.
10. Add the reserved chicken, lower the heat, and simmer until heated through, 1 to 2 minutes.
11. Add the bacon and green onions, and stir well.
12. Remove from the heat and serve over the Cheesy Rice Pilaf, and garnish with the parsley.
13. 2 1/2 tablespoons paprika
14. 2 tablespoons salt
15. 2 tablespoons garlic powder
16. 1 tablespoon black pepper
17. 1 tablespoon onion powder
18. 1 tablespoon cayenne pepper
19. 1 tablespoon dried oregano
20. 1 tablespoon dried thyme
21. Combine all ingredients thoroughly.
22. Yield: 2/3 cup
23. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
24. 3 tablespoons unsalted butter
25. 1/2 cup finely chopped yellow onions
26. 1/2 cup finely chopped yellow bell peppers
27. 1 cup long-grain rice
28. 1 teaspoon salt
29. 1 bay leaf
30. 2 cups chicken stock
31. 1/2 cup frozen peas
32. 1/2 pound fontina or mozzarella, diced
33. 1/4 cup chopped fresh parsley leaves
34. In a heavy, medium saucepan, melt the butter over medium-high heat.
35. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes.
36. Add rice, salt, and bay leaf and cook, stirring, for 1 minute.
37. Add the stock and stir.
38. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes.
39. Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes.
40. Remove from the heat and let sit covered for 10 minutes.
41. Remove the bay leaf and fluff the rice with a fork.
42. Add the cheese and parlsey, and stir.
43. Serve immediately.

bacon, chicken breasts, yellow onions, freshly ground black pepper, garlic, button mushrooms, thyme, chicken stock, green onions, cheesy, parsley

Taken from www.foodnetwork.com/recipes/emeril-lagasse/one-pot-chicken-dish-over-cheesy-rice-recipe2.html (may not work)