When I was younger my mum would make this every Monday, using the left over chicken from Sunday dinner, and we absolutely loved it! Sometimes I think I looked forward to it more than the Sunday dinner!
Never believing I could cook before now I didn’t even try, but when Teddy’s taste buds needed something new I really wanted to give it a go!
I cooked this super easy dish during his two hour afternoon nap, just to be sure I had enough time, but because it’s a no-stir recipe I actually made it, tidied up and had time for a hot cup of tea before he woke!!
Supplies
2 tbsp oil
250g (1 cup) Arborio/pudding rice
750ml no/low salt stock
300g chopped chicken
130g frozen peas (or sweetcorn)
thyme
Here’s How
Add oil, rice and thyme to an oven proof dish. Add heated stock and chicken. Cover with a lid and bake at 180C (160C fan) for 20 minutes.
Add frozen peas and pop it back in the oven for another 5 mins.
Serve.
So there you have it, the supplies list is longer than the how to, now that’s my kind of cooking!
I was still a little wary of choking hazards with Teddy when we first made this so I squished all the peas before serving his. Chicken and rice is great for dogs, especially if they’re under the weather or have sensitive tummies, so they enjoyed some for tea too!
Another bonus, one recipe feeds everyone!
Enjoy!
