You need:
3 1/2 - 4 1/2 lbs Chicken (bone in thighs are great but you can use whatever)
Salt and Pepper
2 Tablespoons Oil
2 Cups Chopped Onions
1 Bell Pepper, diced (optional)
6 pieces of Bacon
2 Cups medium or long-grained Rice
1 Tablespoon minced garlic (or more! Powder is fine too.)
1 Tablespoon Paprika
1 teaspoon Salt
1/2 teaspoon oregano
3 Cups Chicken Broth
To make:
Heat the oil in a wide pan over medium-high heat. Wash the chicken. If using breasts cut in half. Season with salt and pepper and brown on all sides (7-10 minutes).
Put the chicken on a plate and discard the oil.
Brown the bacon in the pan. A little under done. Then remove. Eat 1 piece of bacon. Cut into small chunks. Remove bacon grease leaving behind a couple tablespoons in the pan.
Add the Onion and Bell Pepper. Cook, stirring occasionally, until tender (about 5 minutes).
Add Rice. Stir to coat and cook until translucent.
Stir in:
1 Tablespoon minced garlic (or more! Powder is fine too.)
1 Tablespoon Paprika
1/2 teaspoon oregano
3 Cups Chicken Broth
Nestle the chicken into the rice and pour in any juices from the plate.
Cover the pan tightly and simmer on medium-low for about 30 minutes--until rice is tender.