Ingredients

The following ingredients have 6 Servings
  • 6 bone in chicken thighs, skin on
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 8 pieces extra thick bacon, cut into 1" pieces
  • 1 tablespoon minced garlic
  • 1 1/2 tablespoons ground cumin
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken broth
  • 1 1/2 cup long grain rice
  • 3/4 cup frozen peas
  • 14.5 oz can fire roasted diced tomatoes

Instruction

  • Preheat oven to 400 degrees.
  • In a large cast iron or oven safe skillet heat olive oil over medium high heat until very hot but not smoking.
  • Add chicken thighs and cook sear for 3-4 minutes on each side.
  • Remove chicken to plate.
  • Add onion and bacon to skillet and cook until onions are soft and bacon is crispy, about 7 minutes.
  • Add garlic, cumin, wine and broth and stir to mix.
  • Add rice, peas and tomatoes.
  • Stir well and simmer 5 minutes.
  • Remove from heat, add chicken back to pan and cover with two layers of aluminum foil.
  • Place skillet in oven and cook for 40 minutes.
  • Remove and serve immediately.