serves 4 to 6
2 cups long grain rice
1 1/2 to 1 3/4 tsp kosher salt, divided
6 to 8 chicken thighs
5 slices (about 1 1/2 cups chopped) bacon, cut into 1/2-inch pieces
1/2 yellow onion, diced
1 large red bell pepper, diced
5 cloves of garlic, chopped
1 tbsp chili powder
1/2 tsp paprika
1/2 tsp black pepper
1 tsp fresh thyme, chopped
3 1/2 cups chicken stock
1/4 cup scallions, to top
Heat oven to 425 degrees F. Place the rice into a large baking dish, set aside.
Evenly distribute the olive oil and 1/2 to 3/4 teaspoon of kosher salt on the chicken. Set aside.
In a large skillet, cook the bacon, onion and bell pepper over medium heat for 8 to 10 minutes, or until the bacon has rendered its fat and the vegetables are softened. Add the garlic, chili powder, paprika, pepper, 1 teaspoon of salt and thyme to the skillet. Cook for 1 minute. Add the chicken stock and deglaze the pan. Bring to a boil. Pour the stock mixture into the baking dish with the rice. Stir to combine. Top the rice with the chicken (in one even layer) and bake for 45 minutes, or until the chicken and rice are both cooked.