In a large pot or skillet, add the chicken breasts (or thighs) and cover with water (just enough to submerge the chicken). Bring it to a boil over medium-high heat.
Once the water is boiling, reduce the heat and let it simmer for about 20 minutes, or until the chicken is fully cooked and no longer pink in the center (internal temperature should reach 165°F / 74°C).
Remove the chicken from the pot and let it cool. Once cooled, shred the chicken into small, bite-sized pieces using a fork or your hands.
Cook the Rice:
While the chicken is cooking, rinse the rice in a fine mesh strainer under cold water to remove excess starch.
In a separate pot, add the rice and water (or low-sodium chicken broth). Bring to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
Optional Veggies:
If you’re adding carrots and peas, you can cook them separately while the rice is cooking. Steam or boil the diced carrots and peas until tender (about 5-7 minutes).
Alternatively, you can sauté them in a little olive oil until soft.
Combine:
In a large mixing bowl, combine the shredded chicken, cooked rice, and optional vegetables. Mix everything well.
You can drizzle the olive oil over the mixture for a little added healthy fat and to enhance the flavor.
Cool and Serve:
Let the mixture cool completely before serving it to your dog. Always check the temperature to ensure it’s not too hot.
Serve a portion that is appropriate for your dog’s size and breed. Typically, you can give about 1/2 to 1 cup of this mixture per 10 pounds of your dog’s body weight, but consult your vet for personalized portion recommendations.
