Let’s start with the chicken.

Shredded chicken **** 10 chicken thighs, bone in, remove skin and fat 2 tsp salt 2 tsp pepper 2 cloves garlic, minced 1/4 cup onion, fine chopped 1 tsp oregano 1 tsp chili powder 1 can roasted green chilies, chopped or 1 green chili roasted, destemmed, deseeded and chopped ! good for enchiladas

• Place chicken in deep and large saute pan or stew pot.
• Cover chicken to 2/3’s of their hight with water.
• Add all seasonings to chicken
• Cook on medium high heat till boiling,
• Reduce heat to simmer.
• Cover pan.
• Cook for 1-2 hours till chicken is fork tender
• Remove chicken to a cutting board.
• turn up heat on the broth and let it reduce by half while doing next step
• Shred chicken by hand or with two forks, removing bone, fat and gristle.
• Add chicken back to reduced stock
• Reduce heat to low, heating chicken thoroughly.
• if you can move some of the chicken so that you can see the bottom of the pot and there is no juice pooling then its done.

Ok. So you have made the chicken. Now you need to make the rice. You have all that juice in the chicken pot. Poor it into a measuring cup. Figure out the math and how much water you need to add for your particular rice. Use the broth plus a little water to make rice.

Then serve it up with some tortillas. It’s all umami all the time.