Active: 1 hour 35 min. Total: 1 hour 45 min.

Serves 8

Ingredients:

• 8 cups unsalted chicken stock

• 1/2 cup bacon, diced (1 to 2 bacon slices)

• 4 large celery stocks, diced (about 2 cups)

• 3 medium size (10 to 12 oz.) red bell peppers, diced (about 4 cups)

• 2 large (12 to 14 oz.) yellow onions, diced (about 8 cups)

• 2 cups uncooked red rice (or other heritage variety)

• 3 garlic cloves, minced (1 Tbsp.)

• 1/2 cup white wine

• 1 tsp. smoked paprika

• 3 1/2 tsp. kosher salt, divided

• 3 cups shredded smoked chicken or shredded rotisserie chicken

• 1 cup chopped fresh flat-leaf parsley ( from 1 bunch)

• 1 Tbsp. unsalted butter

• 1 tsp. black pepper

• Chopped scallions

Step 1

Bring chicken stock to a simmer in a saucepan over medium heat; cover and remove from heat. Meanwhile, heat a 12 inch cast-iron skillet over medium; add bacon. Cook, stirring occasionally, until crisp, about 8 min. Transfer bacon to a plate lined with paper towels to drain, reserving drippings in skillet.

Step 2

Add celery, bell peppers, and onions to skillet. Cook, stirring occasionally, until tender, about 20 minutes.

Step 3

Add rice and garlic. Cook, stirring often, 3 minutes. Stir in wine, paprika, and 2 tsp. of the salt. Cook, stirring constantly, until liquid is completely absorbed, about 1 min.

Step 4

Add 2 cups stock to mixture in skillet. Cook over medium, stirring occasionally, until liquid is almost completely absorbed, about 15 min. Repeat process using remaining 6 cups of stock, adding 2 cups at a time and stirring until absorbed between additions.

Step 5

Stir chicken into mixture in skillet; cover and reduce heat to low. Cook until rice is tender, about 10 min. Remove from heat. Stir in parsley, butter, pepper, reserved bacon, and remaining 1 1/2 tsp. salt. Garnish with scallions.