Quite Edible Chicken Rice

• 5 cups chicken stock
• 1.5 cups aborio or long grain rice
• 4 garlic cloves, peeled and cut in half
• 7-8 skinless chicken thighs
• 2 spring onions/eschallots, finely sliced

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. Nestle the chicken thighs into the top of the rice, smooth side up.
3. Tuck the garlic pieces in amongst the chicken.
4. Put the lid on, and turn the heat as low as possible.
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. For first meal, serve a chicken thigh with lots of rice and spring onion sprinkled over the top.
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.

chicken stock, long grain rice, garlic, chicken, spring onions

Taken from www.epicurious.com/recipes/member/views/quite-edible-chicken-rice-52516231 (may not work)