1
COOK RICE ON STOVE TOP, SET ASIDE
2
AT MED HIGH HEAT ON LIGHTLY OIL FRY PAN, BROWN OUTSIDE OF MEAT, SET ASIDE
3
ADD GENEROUS SHAKES OF SEASONING
4
SLICE AND SAUTE ONION, CARROTS, AND GARLIC IN SAME FRY PAN
5
IN 3 QRT BAKING DISH SPOON ½ OF RICE, ONION, & GARLIC
6
POUR ½ OF SOUP W/O WATER OVER RICE
7
ADD CHOPS ONE AT A TIME WITH LAYERS OF RICE INBETWEEN
8
SCRAPE REMAINS OF SPICE AND JUICES FROM FRY PAN TO COVER MEAT AND RICE
9
POUR REMAINING SOUP AND CHICKEN BROTH OVER EVERYTHING
10
BAKE ABOUT 1 HOUR ‘TIL MEAT IS AROUND 160
OPTION: MARINATE MEAT WITH SOUP W/O WATER OVERNIGHT