Start by poaching the chicken in a large pot. Add the chicken breasts and cover them with water or chicken broth. Bring the pot to a gentle simmer. This method allows the chicken to soak in the flavors. Cook until the chicken is tender and cooked through—about 20-30 minutes. Once ready, remove the chicken and allow it to cool for a few minutes. Then, shred it using two forks or chop it into bite-sized pieces.

In the same pot used for the chicken, add 5 cups of rich chicken broth. Bring it to a boil, then add 2 cups of brown rice. Stir well and season it with a pinch of salt. Lower the heat, cover the pot, and let it simmer until the rice is tender and has absorbed all the liquid—typically around 40-45 minutes for brown rice.

Once the rice is ready, stir in the shredded chicken. Next, pour in 1 can of evaporated milk. This adds a creamy texture to the dish. Mix in 2 tablespoons of unsalted butter, 1 teaspoon of smoked paprika, and 1/2 teaspoon of garlic powder. The flavors will meld beautifully, giving you a warm, glossy dish.

Taste your mixture. Adjust seasoning with salt and freshly cracked black pepper according to your preference. Once satisfied, serve your chicken and rice warm in bowls. You can even sprinkle a bit of fresh parsley on top for a hint of color and freshness.

Serve this dish as a standalone meal, or pair it with light sides like sautéed veggies or a crisp salad for a balanced dining experience. Each bite delivers a wave of nostalgia, and I promise, you’ll find yourself going back for seconds!