Gulliver’s Goblin Stoup
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- 1 tablespoon extra virgin olive oil (EVOO)
- 2 carrots, grated
- 1 cup cooked shredded rotisserie chicken
- 3 black mission figs, chopped
- 1 pinch ground cinnamon
- 2 cups chicken broth or water
- 1 cup cooked brown rice
In a deep, medium skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the carrots and cook until slightly softened, 3-4 minutes. Add the chicken, figs and cinnamon and toss. Stir in half of the chicken broth, then the rice and warm through, 3-4 minutes. Stir in more broth, as needed, to make a slightly soupy mixture