1 cup olive oil
1 medium onion, diced
3/4 cup chopped celery
3 tablespoons honey
1 cup chicken broth
1/2 cup chopped fresh parsley
1 tablespoon honey
1/2 teaspoon dried parsley
1 teaspoon garlic powder
2 tablespoons dried oregano
1 teaspoon dried chives
1 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried basil
2 teaspoons olive oil
1/2 cup halved carrot
1/8 teaspoon dried rosemary
1/8 teaspoon dried basil
1 1/2 teaspoons Italian seasoning
1/8 teaspoon dried minced onion
1 1/2 teaspoons bacon grease
1 1/2 teaspoons olive oil
2 cups fresh baked chicken breast meat
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
4 slices bacon, cut into 1 inch cubes
Place olive oil and onion in a heavy stockpot; add water and bring to a boil. Reduce heat to medium-low.
Stir in celery, honey, chicken broth, parsley, honey, parsley garlic powder, oregano, chives, rosemary, salt, black pepper and basil; heat to medium-low.
Stir in olive oil and chicken. Reduce heat to medium-low and add brown rice. Heat to medium-high.
Stir in brown rice and chicken. Reduce heat to medium-low and cook 5 minutes, stirring, until chicken is cooked through.
In a bowl, mix cooked chicken, celery mixture, brown rice mixture with chicken. Pour over chicken and toss to coat. Cover, reduce heat to low, and simmer for 15 minutes.
Stir in bacon grease, brown rice mixture,/extra oil and chicken. Pour over chicken and toss to coat.
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