Curry Rice Chicken Salad

3 cups parboiled rice
3 large boneless chicken breasts
1 large red bell pepper finely diced
4 -5 cups of chicken broth
1 small can tangerine
1 large onion finely diced
1 cup creme fraiche ( sour cream)
3 Tablespoons Miracle Whip
3 large tablespoon curry powder
salt & pepper to your liking
one dash of oil and vinegar

Cook 3 cups parboiled rice as you always would drain access water and place rice to cool in a large Salad bowl.

Bring 4 cups of chicken broth to boil had the 3 whole skinless chicken breast and simmer for 15 min or till meat is done – remove chicken breast and cut into bite-size pieces and place into the bowl with rice. Set the broth to the side as you will need it for the dressing.

Drain the canned tangerine but keep the juice, and dice tangerines then add them into the bowl with rice and meat.
Take the red bell pepper and wash it clean it and dice it finely add to bowl.

The dressing, take half of the broth, half of the tangerine sauce, the cup creme fraîche & 3 tbsp Miracle Whip. Refine the whole thing with 3 heaping teaspoons of curry, salt, and pepper to your liking. Add a good dash of oil and a good dash of vinegar and mix everything into a creamy, dressing

Add the dressing to the rice in the bowl and mix all ingredients well. Chill in refrigerator. Can be eaten warm as well.