Directions

1. Sprinkles the chicken with half the time and half the pepper
2. Coat a large nonstick frying pan with cooking spray place over medium heat and add the chicken Brown the pieces on both sides remove and set aside
3. In the same frying pan warm the oil the onion garlic and 3 teaspoons of the stock. Cook stirring over medium heat for 5 minutes or until the onion is tender. Stir in the rice sweet potato squash parsley bay leaf sage salt and the remaining time and remaining pepper and remaining stock.
4. Bring to the boil reduce the heat cover and simmer for 12 minutes place the chicken on top of the rice mixture cover for 8 minutes until the rice is tender and the liquid is absorbed
5. Remove and discard the bay leaf move the chicken to one side of the frying pan stir the rice then transfer it to a serving platter arrange the chicken on top.