Preparation:

Heat oil in small saucepan. Add onion and cook until translucent Add chicken and cook for 4 minutes. Add rice and bay leaf, stir to coat and add stock. Bring to a boil, reduce heat to a simmer and cover. Cook for 15 minutes or until tender. Season with salt and pepper, fluff rice with a fork and serve.

Servings: 6
Source:
Submitted by: Recipe Group Member
Date:

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