500g Chicken Thighs cut into bite size pieces
Plain flour (enough to coat chicken)
2 Tbsp. Crushed Garlic
1 pkt Cream of Chicken Soup Mix
3 ½ Cups Water
1 Bunch Fresh Asparagus cut into thirds
Makes approx. 4-6 serves
Coat chicken pieces in flour and then brown in a pan, set aside. Sauté onion and garlic and sit aside with the chicken. Mix the soup packet with ½ cup of water. Place the remaining 3 cups of water in the large inner pot along with the soup mix. Bring to the boil whilst stirring. Add the chicken, onion, garlic and asparagus. Bring back to the boil with the lid on. Boil gently for 5 minutes. Transfer to the Dreampot for at least 2 hours.
2 cups Brown Rice
3 ½ Cups water
Put both the rice and water in the small inner pot and bring to the boil stirring continuously. Once boiling put the lid on, boil for a further 8 minutes. Transfer to the Dreampot for a minimum 2 hours.