6 bone-in chicken breast halves
1/8 teaspoon salt, divided
2 tablespoons light brown mustard
5 skin-on, breast chicken with juices
1 tablespoon cornstarch
2 tablespoons chicken bouillon granules
5 tablespoons chicken bouillon granules
2 tablespoons chicken bouillon, plus 1/2 teaspoon salt
1 teaspoon dried parsley
2 tablespoons ground black pepper
salt and pepper to taste
Boil chicken breasts covered in water for at least 5 minutes. Remove breasts. Drain and discard liquid.
In a large saucepan, combine salt, brown mustard, chicken, cornstarch, bouillon, chicken bouillon, chicken bouillon, garbanzo beans, salt, pepper, cornstarch, chicken breast chunks and chicken liquid. Bring to a boil, stirring gently so that the liquid does not bubble. Remove from heat and stir in rice.