- 1 cup (uncooked) rice (I opted for Vietnamese red rice).
- 2 cups chicken stock
- 2-3 cups water
- one medium onion, slivered
- one whole mango, diced
- 1 large (or 2 medium) carrot(s), coarsely chopped
- 4 chicken thighs (about 1 pound)
- Seasoning to taste (I used salt, pepper, and paprika)