1/2 t. smoked paprika (regular paprika mixed with chili powder)
1 medium onion, chopped
1/2 t. dried thyme
1/2 t. garlic powder
1/2 t. cayenne pepper
1 lb. boneless, skinless chicken breasts cut into ¾” chunks
3 t. canola oil
4 slices of center-cut bacon
1 medium red pepper, chopped
1 lg. stalk celery, chopped
2 Tbls. tomato paste
4 c. chicken broth
1-2 c. long-grain white or brown rice
1 c. frozen peas
fresh parsley for garnish
In bowl, combine paprika, thyme, garlic powder, cayenne and 1/2 t. each salt and pepper. Toss chicken with half of the spice mixture. Marinate in refrigerator for a couple of hours.
In a 6 qt. Dutch oven, cook bacon on medium-high until crisp. Remove, drain on paper towel to cool; then break up into small pieces. Set aside.
To same pot, add oil, then chicken. Cook 5 minutes or until browned, stirring occasionally. With slotted spoon, transfer to bowl.
Add onion, red pepper, celery and remaining spices to the pot. Cook 5 minutes, stirring. Add tomato paste. Cook 30 seconds, stirring. Stir in broth, rice, peas and 1/8 t. salt. Heat to boiling on high. Reduce heat to maintain simmer. Stir in chicken and any juices. Cover; simmer 27 minutes or until rice is tender and chicken cooked.
Top with parsley (if using dry, stir it into the mixture).