Chicken curry rice

This is basically a meal I made up out of what I otherwise was going to throw away, or kinda a meal made out of garbage.  Sorry for so not selling it.  The meal was tasty and pretty complete.  It was however lacking in green vegetables which if you had something like a green bell pepper would make a good addition.   All of the greens in my crisper were brown, so I’ll clean them up another day.

The recipe:

• 1 chicken thigh shredded
• 1 Tbs. Olive oil
• Salt and pepper to taste
• 3 C. Chicken broth
• 1/2 C. Salsa
• 1 Tbs. Basil
• 1/2 Tbs. Oregano
• 1/2 Tbs. Hot madras curry powder
• 2 Tbs. Rice vinegar
• 3 Tbs. Soy sauce
• 1 C. Long grain rice

1. Cook and shred the chicken thigh.  Pour olive oil over shredded chicken.  Salt and pepper to bring out water and flavor.
2. Fry to your liking.
3. Add 3 C. Chicken broth.  I had the juices from cooking 8 chicken thighs minus the schmaltz, so that and the one chicken thigh I had left over from another recipe were the garbage.
4. Add salsa.  I had two jars that were almost empty, so I rinsed them out not wasting.
5. Add water so that you have 2.5-3 C liquid to be absorbed into the cup of rice your going to add.
6. Add spices while bringing mixture to a boil.
7. When boiling add rice, turn to very low heat – I used 3.5 on an electric stove burner.
8. Allow the rice to absorb liquid.   Add water if necessary.  Taste rice to bring to a crunchiness or softness you desire.
9. Remove from heat.  Allow to cool.  Serve.