- Rotisserie Chicken (Whole – Shredded)
- Rice (1 cup)
- Quinoa (1/2 cup)
- Seafood Stock (2 cups)
- Veggie Stock (1 Cup)
- Coconut Milk (1/2 Cup)
- Turmeric (2 TBSP)
- Paprika (2 TBSP)
- Bay Leaves (5)
Chop your veggies. Broccoli into florets, slice onions, peel garlic, shred carrots.l, and shred the rotisserie chicken.
With 1 TBSP of olive oil, heat a large pot on medium. Put in your sliced onions and 2 cloves of garlic for around 2 minutes until it softens.
Add shredded rotisserie chicken, broccoli florets, and shredded carrot to the pot. Season with Tumeric and Paprika. Heat for another 2-3 minutes
Pour in the 2 cups of seafood stock and 1 cup of veggie stock. Add the cup of rice and half cup of quinoa. Put in the bay leaves and cover, letting simmer for 10 minutes.
After simmering, combine corn starch and 1/2 cup of warm water to thicken and stir. Pour into the pot, with 1/3 of coconut milk (in place of heavy cream)
Cover and heat for an additional 10 minutes then serve (by itself or with bread!)