An easy dish to make with a little kick to it. Make sure the jalapenos are fresh and WEAR GLOVES or you will pay. Trust me, I had to learn the hard way on that one.

4 skinless (with bones) chicken breast
2 cloves of fresh garlic
1 onion chopped
3 cups of rice (not instant)
2 Tablespoons of chicken bouillon
1 large bunch of cilantro
4 jalapeno peppers cut in strips
Salt

1. In a pot place chicken and cover with water. Add garlic and salt (Jane’s mixed up salt works great with this recipe. Boil until full cooked and will easily pull apart.

2. Remove the chicken and allow too cool. Once cooled shred with your fingers or fork.

3. You may need to add some more water depending on evaporation during the cooking of the chicken. Add the chopped onion, bouillon, cilantro and jalapenos. Shred the chicken and add back to the pot. Stir, then add your rice. Again make sure you have enough water (7-8 cups) in the pot.

4. Cook until done and serve.