What a beautiful dish. This easy take on a French Masterpiece should prove to be a favourite. Today I slow cooked this in the oven instead of the slow cooker mostly because I love this casserole dish and feel like I should make more use of it.
In a frying pan a started to carmelize 4 slices of bacon cut into smaller chunks. When the edges were starting to crisp up and I had enough fat coming out to cover the bottom of my pan they were added to the pot.
I had 8 frozen Roma tomatoes from a friends garden in the freezer so I added them as well dicing them while they were still half frozen.
Top along with 2 pork sausages and 1 onion I had chuncked ( I used half a white onion and half a red onion) and 8 cloves of garlic cut in larger chunks. Sprinkle with oregano and paprika and stir the top careful not to pull the rice up. Just a couple of flips with a large spoon will do to pull the seasoning in. I used 1 cup of Clamato Juice (but if I was to reduce the amount of rice I would change this to 1/3 cup) and a 1/2 cup (change to 1/3 cup) of your favorite beer.
Taking 2 chicken thighs with legs attached and separating the pieces coat them with a flour mix made of 1/2 cup flour, 2 pinches of salt, 1 pinch pepper and 1/2 tsp of paprika. I use a ziplock bag to shake the coating onto them. Add a couple tablespoons of canola oil to the pan used for cooking the bacon and try to loosen any bits sticking to the pan. This helps infuse the canola oil with the bacon flavour.
Cook all sides of the chicken to brown the skin. (Do not worry about cooking the meat all the way through as that will happen in the pot.) Add the chicken on top and cook in oven 1 hr on 350 then put the lid on and lower to 200 for 3 hrs.
This dish turned out delicious.