salsafied chicken

Dudes, I have found the chicken recipe to end all chicken recipes. It is delicious and super easy (as long as you know how to stir-fry), and I feel the need to share it with the world.

Salsafied Chicken

Serves: 2
Time: Eh...half an hour? 

1. Make sketchy rice.
    A. Combine 1 cup rice with 2 cups water and a packet or two of Chicken Top Ramen
         flavoring in a small saucepan.
    B. Bring to a boil
    C. Cover and reduce heat to low; cook until water is absorbed by rice.
    Start this before you do anything else, and it will probably be done by the time you finish.
2. Saute a diced small onion (or half of a large one) in some olive oil, with a spoonful of
     minced garlic, until the onion is beginning to turn transparent.
3. While the onions are sauteing, cut up enough chicken for two people--for me and a friend,
     a breast will typically do the trick. You can either cut up some veggies (whatever floats
     your boat) or, as I do, use one of the frozen stir-fry veggie packs from the grocery store
     and skip this step.
4. Add chicken to onion and garlic, and cook until the outside is white.
5. At this point, add some chili seasoning, cut up veggies, an ample portion of salsa, and
    just enough chicken broth so you have a bit of a runny mess. (Pictures of this /will/ go
    up at some point in time.)
6. Cook until chicken is done. By now, the rice will hopefully be done; pour chicken and
    sauce over rice and serve! (I typically leave them separate and let people figure out how
    much chicken/sauce they want with their rice.)

So...I'm a broke college student and a really lazy chef.
It's still totes delicious.

Pax
.....