Directions

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  1. Boil the chicken in water in a large pot or dutch oven. Remove the cooked chicken and save the water.

     

  2. Cook the parboiled rice using the saved “chicken stock” to an almost mushy state.

     

  3. Finely chop the vegetables.

     

  4. Shred the chicken and place in a large bowl. Add the cooked rice and vegetables.
  5. Add the seasonings. Thoroughly combine all of the ingredients.