Portuguese inspired chicken rice

Method
Prep:5min  ›  Cook:20min  ›  Ready in:25min 

1. Fill up the kettle with as much water as you can fill it. Place it and boil it. Heat the oil in a large, deep saucepan (one you'd cook pasta in usually) until it bubbles slightly. Add the chopped onion and with a spoon brown the onions until slightly tender.
2. Take the saucepan off the heat for a slight moment while you add the crushed Telma stock cube and mix it all together.
3. Place the saucepan back on the heat and add in your rice (yes without the water). Using a wooden spoon blend in the oil, stock and onion mixture with the rice, so that most of it is covered with the oil liquid.
4. Depending on your saucepan size it may vary on how much boiling water you add to this. An average, medium saucepan, fill half of the saucepan with boiling water. Put the top on, leaving a bit of a hole.
5. When the water starts to boil fully and bubble, you will need to watch it. As the rice soaks in the water, it will become very thick and you'll need to constantly stir it gently.
6. Around 15 minutes later, you should notice the water has gone down significantly. Once there is very little water left, taste the rice and if its not soft enough, add about half a cup of water and mix. Keep doing this step until it becomes soft enough to eat.
7. You will not need to drain the rice liquid. If there is a little bit of remaining liquid, leave the rice on the side for around half an hour to hour to soak up the remaining juices.
8. The rice is usually served (I've been told) with a Portuguese braising steak stew made with beer. You can just about eat it with anything, chicken breast, steak anything really. Enjoy.

Substitution

Telma chicken stock cubes are quite hard to find in some areas. Most chicken stock cubes are fine to use, but try not to use any OXO or roast chicken flavoured ones. If you would prefer a more creamy, risotto-type chicken flavour, subsitute the chicken Telma for 2 of those liquid chicken stock tabs.