Directions
- 1Brown the chicken on each side in oil. Season with salt and pepper.
- 2Add the mirepoix and stir.
- 3Add garlic and stir again.
- 4Add water or stock and cook for 40 minutes.
- 5Remove the chicken and shred it.
- 6Add rice and let it cook.
- 7Taste and adjust for salt.
- 8Add the shredded chicken back in.
- 9Garnish with parsley.
Ingredients
- 6 chicken thighs
- 1 tablespoon oil
- 1 pinch salt
- 1 pinch pepper
- 1 cup mirepoix
- 4 cloves garlic
- 6 cups water or stock
- 1 cup rice
- 1 handful parsley
Equipment
potwooden spoontongs
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