4 cups rice, washed once
1 pc chicken bouillon cube, dissolved in 3 cups hot water
1/2 of whole MAGNOLIA CHICK ‘N JUICY, cut into 4
1/2 tbsp liquid seasoning
1 (200 g pack frozen corn and carrots


  1. Place rice, chicken stock and chicken pieces in a rice cooker or pot. Add liquid seasoning.
  2. If using a rice cooker, set to cook. If using a pot, cover and bring to boil then over lowest heat cook for about 20 minutes or until rice is tender. Add frozen veggies a few minutes before rice cooker goes into warm setting (for stove top cooking, add when rice has set). Turn off heat.
  3. Take out chicken pieces and debone. Put back flaked chicken and toss until well mixed.

Makes 10 servings.

 Yield: 10 cups rice mixture, 2 cups shredded chicken


  • Best leftover makeover idea for leftover roast chicken like Chick ‘n Juicy and leftover chicken dishes. It’s an instant chicken rice dish. If deboning is cumbersome, flake the chicken already but bones in the cooking process add to stock flavor.
  • Other then corn and carrots, veggies such as cabbage, sayote or Baguio beans can be added.
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