Shelly's Recipe

CHILI CHICKEN OVER RICE

Category: Chicken

1 (3 1/2 lb) chicken
2 tbsp coarse salt
Water
8-10 cloves
1 medium onion
2 bay leaves

Soak the chicken in water then put into a large pot. Add water to the pot to cover the chicken. Stick cloves in the onion and add to the pot along with the bay leaves. Simmer the chicken for 1 hour. Let cool, remove meat from the bones and cut into small pieces; set aside. Skim off the fat, strain the broth and reserve.

3 tbsp butter and flour
1 cup milk and reserved broth
1 tbsp red chili flakes
1/2 tsp oregano and dried sweet basil
Cooked rice
1/2 cup ripe black olives, sliced
Parsley

Melt the butter in a saucepan, stir in the flour to make a roux, add the milk and broth and beat with a wire whisk until smooth. Stir in the spices, beating until smooth. Add the meat and continue to cook until hot, adding more of the broth if necessary. Serve over hot rice and garnish with olives and parsley.