1 pound chicken, cut into pieces
2 tablespoons olive oil
8 ounces cubed cooked rice
1 cup water
1 teaspoon salt
1 teaspoon dried Italian seasoning
1 teaspoon dried marjoram
8 slices bacon, cooked, halved
8 teaspoons rice wine
1/2 teaspoon brown sugar
1 teaspoon chicken bouillon granules
Heat the olive oil in a large saucepan over medium heat. Add chicken pieces and turn hot. Reduce heat, cover and simmer for 20 minutes.
In a large saucepan, add water and salt, mix together, remove skillet from heat and let stand for 5 minutes. Sprinkle rice with marinade and reduce heat to medium. Bring to a boil, stirring vigorously.
Add enough water to cover liquid. Reduce heat to medium, stirring occasionally, until rice is slightly covered. Reduce heat to low and stir in salt, dried Italian seasoning and marinade. Reduce heat to low again. Add bacon and cook over medium heat about 7 minutes. Add bread crumbs and stir well.
Add water and rice into skillet. Saute together. Add salt, Italian seasoning, and marinade and continue to heat, adding less water as necessary to keep the rice pieces from sticking together.
Add about chicken pieces, bacon and rice wine. Stir gently to incorporate so that it coats all. Allow to heat just to a simmer.
Add brown sugar and chicken bouillon granules, stirring well. Stirring frequently, reduce heat to medium and bring to a boil. Coat thoroughly with cooking spray and add chicken pieces, bacon and rice. Simmer back up to break up particles.