Place the chicken thighs, carrots, one onion, salt, black pepper, and vegetable seasoning mix in a large pot; cover with 1.5 l chicken stock or water.

Bring the pot to a boil, then simmer the chicken and vegetables for 60 minutes until the chicken is cooked through.

Remove the chicken and carrots from the broth; strain and reserve 1.5 l of the cooking stock.

Slice the cooked carrots into rounds and finely chop the remaining onion.

Heat the vegetable oil in a frying pan and sauté the chopped onion for 3 minutes until softened.

Add the bacon and cook for 2 minutes until lightly crisp.

Add the rice to the frying pan and toast it for 1 minute, stirring to coat every grain in the fat.

Oil the baking dish and spread the toasted rice mixture evenly across its base.

Arrange the sliced carrots over the rice, then place the cooked chicken thighs on top.

Pour the reserved 1.5 l cooking stock into the baking dish, taking care not to disturb the rice layer.

Bake at 180°C / 350°F for 40 to 60 minutes until the rice is tender and the chicken skin is browned.