Chicken Perloo

I found this recipe in a wonderful murder/mystery book by Laura Childs. I hope she doesn't mind my sharing it here. We made it the other night and it was a hit with all... including the Pipsqueak.

Give it a try- and also try reading the Tea Shop Mystery Books. They're a wonderful read.

Chicken Perloo
1 tsp. olive oil (I used Safflower- it's what I had on hand)
4-5 pieces of chicken- skin removed
2 slices bacon (cut in 1/4" pieces) or 2 oz. diced salt pork (we used bacon)
1 large onion sliced (we diced it as well)
1/2 green pepper, chopped
1 cup long grain rice (not instant)
1 can chicken broth (1 3/4 cups)-- I used chicken stock
1/2 cup water
1/4 tsp. salt
1/4 tsp. pepper
2 TBS. minced parsley

-- we didn't have the parsley on hand-- and added garlic powder as well.

Heat oil over medium-high heat using nonstick fry pan (12 inch). Add chicken and cook about 8 minutes or until golden, turning over once. Put chicken on a plate. Reduce heat to medium and add bacon, cooking for 4 minutes until browned. Remove bacon with slotted spoon to small bowl. Discard all but 2 tsp. of back fat from skillet.

Add onion and green pepper to same skillet and cook, covered for 10 minutes, stirring occasionally. Add rice and stir until evenly coated. Stir in bacon, broth, salt, pepper, and 1/2 cup water. Return chicken to pan; heat to boiling over medium-high heat. Reduce heat to medium-low and cook, covered, 10-25 minutes. (We cooked it 25 minutes). Sprinkle with parsley and serve.

Serves 4.