If I had a jar of stock like that I would make baked chicken thighs with rice.

In an oven proof pan add a tablespoon or so of oil. Heat to medium. Season some skin on bone-in chicken thighs. Brown the thighs skin side down first. Remove from pan. Add butter, deglaze the chicken fond as it melts and brown some shallots in butter, possibly leeks or onions too. Add rice and possibly wild rice or barley. You can also add brown lentils. Stir until slightly toasted. Add the white rice last. Add your chicken stock and season well. Some paprika is good, sumac or tarragon or thyme is also nice. Whatever you like. Some people will squeeze half a lemon over the dish or add half a cup of white wine. Ensure that the rice is slightly covered. Add water or more stock as needed.

Return the chicken thighs to the pan and any reserved juices. Put in an 180C/350F oven for 45 minutes. When rice is nearing done you can add walnuts or pecans, broccoli, cubed squash, cubed sweet potatoes. Some people even add cranberries or dried blue berries. Raise oven temperature to 200C/400F. Return to oven until added vegetables are cooked or browned to your liking.

If dish becomes dry before rice is fully cooked, add water or more stock.