Rice, chicken, and more chicken.

As my blog pertains to foods that are oft grilled, hence the clever title, I decided to take a previous posting's food of choice and expand upon it. Recycling the spicy chicken recipe was easy enough; I've grilled my chicken this way hundreds of times. The same blend of garlic, cumin, and chili powder coated the chicken that sizzled and popped. Meanwhile I began making the very basic instant rice. I added a tablespoon of butter and a pinch of salt for flavor, and opened a can of cream of chicken soup. The soup came to a slow boil and I removed it from the eye.

By this time, the chicken was thoroughly cooked, or so I thought (more on this in a moment). I began slicing it into small, bite-sized chunks. I emptied half of the rice into a bowl and poured half the contents of the soup into the mix. I garnished the top of my concoction with the chicken, then ran a spoon through it, blending all three ingredients. And just like that, the dish seen in the picture was made; both piping hot with a fiery burn of spice and soothing and creamy. Sadly, I undercooked the chicken, resulting in a long night of stomach cramps requiring a day to recover.