Paprika Chicken, Sausage & Rice

2 Tbsp olive oil
3 slices turkey or real bacon, chopped up
2 cups onion, diced
1 Tbsp garlic, minced
1 green pepper, diced
1 pkg kielbasa sausage, halved and sliced into 1/2″ slices
1/8 tsp saffron
Black pepper
4 chicken breasts, boneless, skinless cut into bite sizes  (Can use half thighs, too.)
1 Tbsp hot paprika
salt to taste
2 cups uncooked rice
5 cups chicken broth

Heat olive oil in a large frying pan. Add bacon, and saute until cooked. Then add onions, pepper and sausage, and cook several minutes until the onion is translucent. Add garlic and cook for a couple of minutes. Remove from pan, and place in a large, oven-proof casserole. Add black pepper and saffron and stir gently.

Sprinkle chicken with paprika and a little salt. Add to pan, and cook, until chicken pieces are browned. Add to casserole.

Add rice and chicken stock to casserole and stir gently to combine everything. Bake at 400 for 40 minutes or until the rice is done. My notes don’t say if you needed to cover the casserole, but the ratio of broth to rice is pretty high, so you probably don’t need to.

Makes a nice, large batch.

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