Rice with Chicken and Vermicelli

Ingredients

Check you have the quantities below.

• 1 1/2 lb (700 g) boneless chicken thighs
• 2 cups rice
• 1/2 cup vermicelli pasta
• 1 medium onion, chopped
• 2 tbsp olive oil
• 2 tsp salt
• 1/2 tsp ground cinnamon
• 4 cups water or chicken broth

Let’s make it

1. Cook chicken with 1 tsp salt in simmering water or broth until fully cooked to 74 C/165 F, about 20 minutes; shred or chop.
2. Toast vermicelli in oil with onion until golden.
3. Add rice, remaining salt, cinnamon, broth, and chicken.
4. Cover and simmer on low for 15-18 minutes, then rest 5 minutes.
5. Fluff and serve.