Recipe

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• 2 tbsp olive oil
• 1 1/2 lbs boneless skinless chicken thighs
• 1 onion, sliced thinly
• 1 tbsp curry powder
• 2 tsp garlic salt
• 2 tbsp soy sauce
• 1 tsp hot sauce
• 1 cup uncooked rice
• 3 cups chicken stock
• 3 tbsp fresh parsley

• 1 In large deep skillet, heat the oil over medium-high heat.
• 2 Add the Chicken and brown on all sides, about 10 minutes.
• 3 Add the onions, curry powder and garlic salt.
• 4 Saute until onions begin to soften.
• 5 About 3 minutes.
• 6 Add the soy sauce and hot sauce.
• 7 Simmer 2 minutes.
• 8 Add the rice and mix to coat with spices.
• 9 Pour in the stock.
• 10 Reduce the heat, cover and cook until all the liquid is absorbed, the rice is tender and the chicken is cooked through.
• 11 About 35 minutes.
• 12 Garnish with parsley.