Teddy’s chicken rice recipe

Time 1 hour
Yields Makes a scant quart chicken rice
Teddy’s chicken rice recipe
(Kirk McKoy / Los Angeles Times)



About ½ ounce ginger, peeled and sliced thick so that you can easily remove it later (ginger gives the rice a nice aroma and is great for a dog’s digestive system)


In a saucepan, combine the rice, water and ginger. Cook over high heat just until the water comes to a boil. Stir the rice, cover with a lid and reduce the heat to a very low simmer. Cook for 15 minutes (do not remove the lid or stir), then remove from heat and set aside to rest for 5 minutes. Fluff the rice and remove the ginger. This makes a generous pint of rice; cover and chill until needed.



In a small saucepan, add the chicken breast and enough water to cover chicken by 2 inches. Cook over high heat until the water comes to a simmer. Reduce the heat to maintain a simmer, and continue cooking until the chicken is cooked through, 15 to 20 minutes. Drain the chicken and refrigerate until chilled.

Chicken rice dish


Tear cooked, cooled chicken into bite-sized pieces, then mix with cooked rice. Serve to the dog.

Adapted from a recipe by chef Bryant Ng of Cassia in Santa Monica, who uses Mary’s free-range chicken. He writes, “You can portion the mixed chicken and rice and freeze until ready to use. Simply microwave to reheat.”

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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