500g shredded cooked chicken
250g basmati ( or long grain rice )
500 ml good chicken stock
1 chopped onion
4 carrots peeled and chopped
2 garlic cloves minced
1/2-1 red chilli ( finely chopped ) optional
50g frozen peas
50g spinach , or blanched kale
1 tblspns olive oil
1
Heat the oil in a large pan
2
Add in the onion and carrots , fry until starting to soften
3
Add in the garlic , chilli and rice and stir to coat in the oil
4
Stir in the chicken
5
Pour in the stock
6
Bring to a simmer . Put a lid on and simmer for 15 minutes
7
Add the peas and more stock if needed
8
Cook for another 5 minutes
9
Stir through the spinach ( or kale )
10
Once wilted serve
Ingredients
500g shredded cooked chicken
250g basmati ( or long grain rice )
500 ml good chicken stock
1 chopped onion
4 carrots peeled and chopped
2 garlic cloves minced
1/2-1 red chilli ( finely chopped ) optional
50g frozen peas
50g spinach , or blanched kale
1 tblspns olive oil
Directions
1
Heat the oil in a large pan
2
Add in the onion and carrots , fry until starting to soften
3
Add in the garlic , chilli and rice and stir to coat in the oil
4
Stir in the chicken
5
Pour in the stock
6
Bring to a simmer . Put a lid on and simmer for 15 minutes
7
Add the peas and more stock if needed
8
Cook for another 5 minutes
9
Stir through the spinach ( or kale )
10
Once wilted serve