Chicken Peanut Perloo

• 3 tablespoons peanut oil
• 6 chicken thighs, skin on, bone in
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 pound Smoked Bacon
• 1 cup onion, diced
• 3 cloves garlic, minced
• 1 cup Carolina Gold rice or other long-grain white rice
• 1/4 cup roasted peanuts, chopped
• 1/2 cup tomato, finely chopped
• 2 cups chicken stock
• 1 bay leaf
• 1/2 cup fresh Italian flat-leaf parsley, chopped
• 4 sprigs thyme

1. Preheat the oven to 325.
2. Heat the oil over medium-high heat in a large Dutch oven or casserole dish.
3. Season the chicken with salt and pepper.
4. Saute in the oil until the chicken is golden brown on each side.
5. Remove the chicken from the pan.
6. In the remaining fat, cook the bacon until done.
7. Add the onions and sweat until the onions are translucent, without too much color.
8. Add the garlic and saute for 1 minute.
9. Add the rice and peanuts and mix to coat well.
10. Add the tomatoes, chicken stock, bay leaf, minced parsley, and thyme and bring to a simmer, stirring well.
11. Add the chicken thighs, cover, and bring to another simmer.
12. Bake in the oven for 30 minutes.
13. Garnish with the chopped parsley and serve.

peanut oil, chicken, salt, freshly ground pepper, bacon, onion, garlic, rice, peanuts, tomato, chicken stock, bay leaf, fresh italian, thyme

Taken from www.foodrepublic.com/recipes/chicken-peanut-perloo-recipe/ (may not work)