CHICKEN BOLA-BOLA BROWN RICE LUGAW

Ingredients:

1	tbsp	cooking oil
1	pack (250 g)	MAGNOLIA CHICKEN TIMPLADOS BOLA-BOLA, halved or quartered
4	cloves	garlic, finely crushed
3/4	cup (75 g)	uncooked brown rice
10	cups	chicken stock
1/8	tsp	pepper
1	tsp (0.3 g)	dried parsley

Procedure:

In a pot, heat oil and brown chicken bola-bola. Set aside.
In the same pan, sauté garlic. Add rice and cook for 1 minute, stirring continuously.
Add stock and pepper. Stir continuously until boiling. Add back chicken bola-bola. Cover and cook for 45 minutes or until rice is tender and porridge slightly thickens. Stir occasionally.
Mix in parsley just before serving.

Makes 5 servings.
(Yield: 5 cups/1 cup per serving)

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