What to do with rotisserie chicken...

When life gives you lemons, make lemonade! But what does one do with rotisserie chicken? I got inspired by this recipe: http://allrecipes.com/recipe/thai-red-chicken-curry/

The set up.

You'll need:
Rotisserie chicken
Cauliflower
Chicken broth
Light coconut milk
Thai red curry
onions
pepper strips
garlic
pepper
salt
jasmine rice

1. Prepare jasmine rice first. Cook jasmine rice according to directions. I cooked up 1 cup of jasmine rice in 2 cups of water.
2. Take meat off chicken and place in a bowl.
3. Heat a skillet to a medium or medium-high heat. Pour in enough olive oil to coat the pan. Add the onions. Fry until translucent and brown (the way I like them; feel free to make the onions the way you want them).

Cook the onions.

Add pepper strips.

4. Add the pepper strips. Fry until heated through and tender.
5. Add the cauliflower. Cook them until they're heated through and tender.

Chicken, chicken broth and coconut milk

6. When done, pour the vegetable mixture into a bowl so that the skillet can be reused  for cooking the chicken.



7. Put the chicken in the skillet. Add chicken broth. Cook until heated through and you'll see that the chicken pieces will be shredded.
8. Add coconut milk, thai curry paste and spices - garlic powder, salt and pepper. Let cook for a while.
9. Add the vegetable mixture back into the skillet. Let simmer for a while.
10. While you've been making the chicken and the vegetables, the rice should have been finished cooking. Turn off the heat of the rice and let stand.

Final shot.

11. When chicken/vegetable mixture is done, take a few plates and plate up the jasmine rice. Put some of the chicken curry mixture on top of the rice.
Mmmmm!

Plate rice onto plates.

Put the chicken mixture over the rice.