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Chicken bacon and rice bake recipe

chicken bacon and rice bakeThis chicken bacon and rice bake recipe was inspired by the Paella dishes of northern Spain, and is a warming, filling and delicious healthy meal. This is a great food choice for people with Irritable Bowel Syndrome (IBS). The vibrant colours of the turmeric infused rice and fresh coriander make this an exciting meal to be made at family dinners. If you really want to add a Mediterranean feel to this meal you can replace the bacon rashers with cured ham such as prosciutto or Parma ham. Chicken thigh fillets were used as they are a cheaper option than chicken breasts, but if you have any faddy eaters in the family feel free to replace them with chicken breast.

Ingredients

8 rashers middle bacon, rind removed
8 skinless chicken thigh fillets
2 tablespoons garlic infused olive oil
250g long-grain rice
6 green tips of spring onions
1 teaspoon ground turmeric
1 small lemon, rind grated, juiced
500 ml onion free chicken stock
Bunch of coriander leaves

Method

Step 1

Preheat oven to 180°C. Remove the fatty rind from the bacon rasher by lying each rasher individually on a chopping board and using a sharp knife to cut around the lean eye. Dice the lean eye sections and place to one side. Wrap each chicken thigh with one rasher of remaining bacon and secure with a toothpick if required.

Step 2

Heat oil in a large frying pan over medium to high heat. Add the chicken thighs to the pan in batches, fry off on all sides for 2 minutes or until the bacon begins to crisp. Once cooked remove the chicken from the pan.

Step 3

Add diced bacon, onion and rice to the pan. Reduce the heat to low. Allow the bacon and rice to cook for 1 minute, stirring continuously to prevent from sticking. Add garlic, lemon rind, chicken stock, turmeric and salt and pepper to the pan. Cook through, stirring continuously for several minutes until well combined. Transfer the mixture to an ovenproof casserole dish. Place chicken thighs over rice and press down gently. Cover the dish with a lid or tin foil.

Step 4

Bake in the oven for 50 minutes or until the rice is soft and the chicken is cooked through. Remove from the oven and allow to cool down for several minutes. Squeeze the juice of 1 lemon over the mixture. Garnish with coriander to taste. Remove toothpicks from the chicken and serve.

If you think you may have a food intolerance or allergy be sure to check out YorkTest, food intolerance test experts.

Disclosure: This post was brought to you in collaboration with York Test. Image credit: Louise Lister

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Freelance writer and translator that blogs about her adventure as a first time mummy and has a passion for pretty stationery, magazines and interior design.

10 Comments

    • I read about it and don’t know how you do it. We are the same blood group and you have to avoid all the stuff I really like…

      Reply

  1. This looks delicious. Found this on Pinterest and will definitely make it for dinner next week x

    Reply

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