Instructions: Heat oil in a small saucepan. Add onion and cook until translucent. Add chicken and cook for 4 minutes. Add rice and bay leaf, stir to coat and add stock. Bring to a boil, reduce heat to a simmer and cover. Cook for 15 minutes or until tender. Season with salt and pepper, fluff rice with a fork and serve.

This recipe yields 3 to 4 servings.

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