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Mission Chicken Thighs

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“This is similar to a dish served at a restaurant in San Juan Bautista, which is the only reason I can think of that it's called "Mission" chicken. The bacon and smoked paprika give it a nice smoky flavor my husband likes.....It's quick and easy,and dinner in one pot --that's what I like about it. ***NOTE: Sage grows wild in California, so it was a common seasoning. If you don't like sage, don't use it! Other herbs work well also.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook bacon over medium-high heat in a wide skillet until crisp. Remove bacon, crumble, set aside.
  2. Saute chicken thighs in bacon fat until almost done (about 5 minutes.) Set aside.
  3. Stir in rice, and cook until rice turns a light golden color.
  4. Add bell pepper, onion, mushrooms, carrot, saute 'til softened.
  5. Stir in sage, stock and wine.
  6. Stir until well mixed.
  7. Place chicken thighs on top, sprinkle with smoked paprika.
  8. Cover, reduce heat and simmer 20 minutes, rice should be done and chicken will be done.
  9. Sprinkle with parsley before serving, if desired.

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