Quite Edible Chicken Rice

1. 1

   In a large frypan that has a lid, add 3 cups of stock and the rice, over high heat. Stir to evenly distribute.

2. 2

   Nestle the chicken thighs into the top of the rice, smooth side up.

3. 3

   Tuck the garlic pieces in amongst the chicken.

4. 4

   Put the lid on, and turn the heat as low as possible.

5. 5

   Check after 20 minutes, and if required, gently pour over the rest of the stock. Give it another 5-10 minutes with the lid on if needed.

6. 6

   For first meal, serve a chicken thigh with lots of rice and spring onion sprinkled over the top.

7. 7

   For leftovers, remove the chicken thighs and slice up. Mash the garlic gloves into a paste and mix them, the cut up chicken and the rest of the spring onions until everything is reasonably evenly distributed. Freeze in containers or sandwich bags until required.

* Per serving · 4 servings · Values may vary.

No additional tips available.