Flying Jacob

Preheat the oven to 225°C with top and bottom heat. Rinse 300 g of rice, add 600 ml of water, season with salt to taste, and cook covered until done according to the package instructions.

Cut 800 g of chicken breast into strips, and cut 140 g of bacon into small pieces. Slice the bananas into rounds about 1 cm thick.

Fry the bacon in a dry skillet for 4–5 minutes until golden and crispy. Transfer it to a plate, leaving the rendered fat in the skillet.

In the same skillet, sear the chicken over medium-high heat for about 2 minutes per side: the meat should brown but doesn't need to cook through completely, as it will finish cooking in the oven. Season with salt to taste.

Place the chicken in a baking dish and scatter the banana slices evenly on top.

Mix 500 ml of cream with 200 ml of chili sauce until smooth, then pour over the chicken and bananas. Scatter the bacon on top along with about half of the 150 g roasted peanuts.

Bake in the center of the oven for 15 minutes, until the sauce starts to bubble and the top is lightly browned.

Let the casserole rest for 5–10 minutes, sprinkle with the remaining peanuts, and serve hot with the boiled rice.