A friend told me about this easy recipe and I had to try it. After all, how can you go wrong with pasture-raised chicken, real pastured pork bacon, rice, and homemade chicken broth? It was so easy to make dinner for a crowd. I like to make filling meals with good ingredients that can easily feed our growing family and our steady stream of visitors, family, and farm hands. Let us know what you think!
- 1/2 lb sliced pork belly or sliced jowl
- 2 lb boneless chicken breast (4 breasts total)
- 1 1/4 cup chicken broth
- 1 1/4 cup milk
- 1 cup uncooked rice
- Salt and pepper to taste
- Grease a glass 9x13 pan (I just smeared a piece of sliced jowl all over mine!). Sprinkle the rice evenly over the bottom of the pan. Lay the chicken pieces on top of the rice and sprinkle generously with salt and pepper. Mix the broth and milk together and pour them over the chicken and rice. Lay pieces of the bacon over the chicken and salt a final time. (Skip this last salting if your bacon is store-bought and pre-salted.)
- Cover with foil and bake at 325 for 35-45 minutes. If the rice is fluffing up nicely, remove the foil and cook an additional 15-20 minutes to crisp the bacon. Once the rice is done, it's ready to come out.
- Can be prepared the night before and refrigerated before baking. Can easily be doubled and will still fit in a 9x13.