Rice and Chicken
1 1/2 lbs Chicken (cubed)
2 1/2 cups Milk
4 tbsp Butter ( half a stick)
salt
pepper
2 Bay Leaves
2 medium Carrots (Shredded)
5 cloves Garlic (chopped)
2 1/2 cups Jasmine Rice
Preheat the oven to 400*
Into a large pot add cubed chicken , pieces of butter, bay leaves, chopped garlic , half of the shredded carrots and season with salt and pepper.
Layer Jasmine Rice.
Add the remaining carrots and slowly pour in the milk. Milk should be about 1/2 inch over the rice.
Do Not Mix the layers, chicken should stay on the bottom of the pot.
Add some salt and pepper over the top as well.
Reduce oven heat to 375*
Cover with a lid and cook in the oven until all of the milk is gone and rice is nice and fluffy for about an hour but time may vary.
Turn the oven off and leave the pot in there for about another 30 minutes then mix it all together and serve.
