The answer is: Chicken Jambalaya
INGREDIENTS: 3 chicken breast, skin and bone removed, cut into large cubes, 5 slices of bacon, 1/4 cup butter, 1 1/2 cups chopped onions,1/2 cup chopped celery, 1/4 cup chopped bell pepper, 4 green onions, 2 garlic cloves, minced, 1 (14.5 ounces) can Italian stewing tomatoes, with juice, 2 1/2 cups chicken broth, 1 1/2 cups long grain white rice, 1 tablespoons Worcestershire sauce, 2 crumbled bay leaves, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon poultry seasoning, 1 teaspoon smokey paprika, 2 teaspoons chicken bouillon, 1 tablespoon black pepper.
Put the chicken skin and bones in a pot, cover with water. Bring to a rapid boil. Reduce to a simmer for approximately 30 to 45 minutes. Remove from the heat drain and reserve the broth. In a large heavy pot fry the bacon, eat the bacon reserve the grease. Add the butter to the skillet and melt. Add the onions, celery, bell pepper, green onions, and garlic, saute for about 5 minutes. Add the chicken, stewing tomatoes, chicken broth, Worcestershire sauce, bay leaves, basil, oregano, poultry seasoning, paprika, thyme, chicken bouillon, black pepper; bring to a boil. Add rice stir and bring to a rapid boil. Reduce heat cover the pot and simmer for 25 minutes. Allow to set for another 5 – 10 minutes with the top on. Remove the top and with a fork, fluff the rice. The consistency is wet but not soupy. I serve my jambalaya with a side of cornbread and cucumber salad.