Louisiana Chicken and Rice

 

4

slices bacon, cut into 1-inch pieces

1/2

cup chopped onion

1/2

cup chopped green bell pepper

1

cup uncooked regular long-grain white rice

1

can (15 oz) Green Giant® blackeye peas, drained, rinsed

1

can (14 1/2 oz) chicken broth

1/2

cup water

1

tablespoon Worcestershire sauce

1/4

teaspoon dried thyme leaves

1/8

teaspoon ground red pepper (cayenne)

3

tablespoons all-purpose flour

1

teaspoon chili powder

1/2

teaspoon salt

1/4

teaspoon dried thyme leaves

3

to 3 1/2 lb cut-up broiler-fryer chicken, skin removed if desired

• 1 Heat oven to 375°F. Cook bacon in large skillet over medium heat until browned. Add onion and bell pepper; cook 2 to 3 minutes or until vegetables are crisp-tender. In ungreased 13x9-inch (3-quart) glass baking dish, mix bacon mixture with all remaining rice mixture ingredients.
• 2 In food storage plastic bag, place flour, chili powder, salt and 1/4 teaspoon thyme. Add chicken pieces, 1 or 2 at a time; shake to coat. Place chicken pieces, skin side up, over rice mixture. Cover with foil.
• 3 Bake 45 minutes. Uncover; bake 15 to 30 minutes longer or until chicken is fork-tender and juices run clear.