INGREDIENTS
1 Large onion finely chopped
2 Garlic cloves finely minced
200 Gr. Cooked chicken finely chopped
1 Capsule of Chicken Broth – I use Knorr Chicken Stock
A pinch of Red Chilli flakes
2 Cups of Jasmine Rice
3 1/4 Cups of Water
2 Tablespoons Butter
1 Tablespoon Olive Oil
INSTRUCTIONS
Preheat the oven at 180 Celsius.
Using a cocotte which can go in the oven, over medium heat melt the butter and add the olive oil. When the butter has melted, saute the onions until translucent, add the garlic, chilli flakes and saute for another 2 minutes. Add the minced chicken and also saute for another minute. Add the rice and mix well. Add the water and chicken stock, mix well and bring the liquid to a boil.
When the liquid starts to boil, remove from the heat and put the lid on and
place in a preheated oven. Bake for 15-20 minutes, but check the cooking after 15 minutes as it may be ready.
You just want the liquid absorbed and the rice slightly al dente.
Of course, this dish is even better reheated the following day.
I can only tell you to make it – trust me.
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