Ingredients:

  • 680g cooked and shredded chicken thighs
  • 600g cream of chicken soup
  • 355ml chicken broth
  • 120ml sour cream
  • 5g garlic powder
  • 5g onion powder
  • 600g dry white rice
  • 140g chow mein noodles
  • 565g canned pineapple tidbits, drained
  • 225g shredded sharp cheddar cheese
  • Green onions, thinly sliced
  • Diced tomatoes
  • Shredded sweetened coconut

Instructions:

  1. Prepare the rice foundation. Rinse the 600g of dry white rice until the water runs clear, then cook according to your preferred method until grains are tender and separate.
  2. In a large pot over medium low heat, whisk the 600g of cream of chicken soup and 355ml of chicken broth until the mixture is silky and uniform.
  3. Stir in the 5g of garlic powder and 5g of onion powder, ensuring no clumps remain.
  4. Fold in the 680g of shredded chicken thighs, coating every strand in the glossy sauce.
  5. Allow the mixture to cook for 10-15 minutes until the sauce thickens slightly and bubbles lazily.
  6. Reduce heat to low and fold in the 120ml of sour cream until the gravy takes on a pale, luxurious sheen.
  7. While the chicken simmers, dice the tomatoes, slice the green onions, and drain the 565g of pineapple tidbits.
  8. Optionally, lightly toast the 40g of coconut in a dry pan for 2 minutes until golden and fragrant.
  9. Place a generous scoop of rice on each plate, followed by a ladling of the hot chicken gravy.
  10. Encourage guests to layer noodles, cheese, pineapple, and fresh vegetables in that specific order for the best textural experience.