1 cup uncooked Carolina Gold rice or other long-grain white rice
1/4 cup chopped roasted peanuts
1/2 cup minced tomato
2 cups chicken stock
1/2 cup minced fresh Italian flat-leaf parsley
4 sprigs fresh thyme
1/2 cup chopped fresh Italian flat-leaf parsley
Preheat the oven to 325F. Heat the oil over medium-high heat in a large Dutch oven or casserole dish. Season the chicken with salt and pepper. Sauté in the oil until the chicken is golden brown on each side. Remove the chicken from the pan.
In the remaining fat, cook the bacon until done. Add the onions and sweat until the onions are translucent, without too much color. Add the garlic and sauté for 1 minute. Add the rice and peanuts and mix to coat well. Add the tomatoes, chicken stock, bay leaf, minced parsley, and thyme, and bring to a simmer, stirring well.
Add the chicken thighs, cover, and bring to another simmer. Bake in the oven for 30 minutes. Garnish with the chopped parsley and serve.