3 slices bacon, chopped
1 green bell pepper, chopped
3 slices bread
3 cubes chicken bouillon, cubed
1/2 pound fresh mushrooms, sliced
1/4 cup water
1 (7 ounce) can beer
1 (8 ounce) can chicken broth
1 1/2 cups rice
1 tablespoon chili powder
1 teaspoon salt-free soy sauce
Line a large baking dish with aluminum foil, and press bacon directly into the foil. Heat bacon grease in a large skillet over medium high heat. Cook bacon until golden, though it will probably be rubbed.
In a small bowl, mix the green pepper, bread cubes, chicken bouillon cube, and mushrooms.
Rinse chicken and thoroughly set on a cutting board. Mix eggs and water into bowl; set aside.
Stir the beer into skillet. Cook over medium low heat until nearly bubbly. Boil chicken broth for about 2 minutes, stirring continuously. Remove from heat, and whisk in chicken broth and chicken broth to sauce. Stir into chicken and bacon grease.
Cover, and refrigerate overnight.
Heat reserved bacon grease in a large skillet over medium heat. Cover skillet, and slowly cook, stirring, until melted. In a medium bowl, mix rice, chili powder, salt, soy sauce, chicken broth mixture, beer, chicken, and bacon. Pour sauce over chicken and chicken, and spoon skillet over sauce. Heat through.