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Ingredients:
| 1 | tbsp | cooking oil |
| 1 | pack (250 g) | MAGNOLIA CHICKEN TIMPLADOS BOLA-BOLA, thawed |
| 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:
1. In a pot, heat oil and brown chicken bola-bola. Set aside.
2. In the same pan, sauté garlic.
3. Add rice and cook for 1 minute, stirring continuously.
4. Add stock and pepper. Stir continuously until boiling.
5. Add back chicken bola-bola.
6. Cover and cook for 45 minutes or until rice is tender and porridge slightly thickens. Stir occasionally.
7. Mix in parsley just before serving.
Makes 5 servings.
(Yield: 5 cups/1 cup per serving)
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