Portuguese Chicken and Rice

1.5# chicken (thighs, boneless breasts, or whole chicken, cut up)
1 large onion, quartered
1 bay leaf
1/2# bacon, cut into 1" pieces
1-1/2 c long grain white rice
1/2 c soft butter
5 T olive oil
1 T paprika
1 T granulated (or powdered) garlic
1 T Old Bay Seasoning
2 tsp dried parsley

Put chicken pieces, onion, bay leaf, and bacon in a pot and cover with water (or chicken broth). Cook on medium heat until chicken is cooked through, about 30 minutes.

Remove chicken, bay leaf, onion and bacon to a bowl and set aside.

Pour 1-1/2 cups rice into the chicken broth and simmer for 20 minutes or until the rice is cooked.

In the meantime, in a small bowl, combine soft butter, olive oil, paprika, garlic powder, parsley and Old Bay Seasoning.

When the rice has cooked, spread it out in a 9x13 pan, using a slotted spoon. Don't drain the rice... you'll want to get some of the broth into the pan so the rice won't dry out.

Place each piece of chicken in the butter mixture and coat completely. Lay the chicken pieces on the rice. Add the bacon and onions, placing them around the chicken pieces.

Pour the rest of the butter mixture over the chicken and rice. Bake at 425 for 30 minutes or until chicken is browned and bacon is crisp.