500g chicken breast, raw, diced
4 x carrots, peeled chopped
1-2 cups frozen peas
2 x cups leafy greens, optional (I added cauliflower leaves)
1 onion, diced finely
2 x garlic cloves
3 x cups chicken stock
1 cup brown/white rice, raw
1 cup coconut cream
1 x TSP Thyme
1 x TSP Parsley
Salt & Pepper
In a large pot, heat oil over medium-high heat. Add onion, carrots and leafy greens and cook and stir for 3-4 minutes, until onion begins to turn golden.
Add in all remaining ingredients including seasonings. (Should be watery)
Stir and bring to a boil over medium-high heat.
Reduce heat to a simmer, cover with lid, and cook for 30 minutes, stirring every 10 minutes, or until vegetables and rice are tender.
Remove from heat and let it cool for 10 minutes.