Chicken and Rice: One pot wonder

5 ounces of chopped pancetta
8 piece of boneless chicken thighs (chicken breast works too)
1 ½ cup of rice
1 chopped onion, red pepper, yellow pepper
1 ½ cup of chicken stock
Juice of 1 lemon EVOO
​
Preheat oven to 425 degrees Render down the fat of the pancetta.  Watch carefully and because it will smoke a lot if it gets too hot.  Remove the pancetta and add two turns of the pan with evoo.  Place the seasoned salt and pepper chicken, skin side down.  Brown the chicken on both sides and put off to the side.  Then place the vegetables in the crockpot, add a little more evoo and after the vegetables begin to soften, squeeze the juice of the lemon and deglaze the pan scraping all the little bits on the bottom of the pan. 
Add the rice to the vegetables, stir it around and then add the chicken stock.  Stir well.  Finally add the chicken and pancetta back in and place the dutch oven in the 425 degree oven for 30 to 45 minutes.  You want the rice to be fully cooked and the chicken stock absorbed into the rice and chicken.  If you feel the rice is dry add a little more chicken stock. 
This is an easy weeknight meal that can be done start to finish in 60 minutes

​