| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Wisconsin |
Poultry |
2 |
Servings |
INGREDIENTS
| 1 |
c |
Rice (I normally use Uncle B's long grain) |
| 2 1/2 |
c |
Water |
| 2 |
|
Chicken breasts; boned and trimmed; or equivalent |
| 2 |
tb |
Oil for frying |
| 2 |
|
Dry chipotle peppers (at the least – you may want more) |
| 1/2 |
|
Green bell pepper |
| 1/2 |
|
Red bell pepper |
| 1/2 |
md |
Onion |
| 2 |
|
Cloves garlic |
| 1/2 |
ts |
Cumin; pref. whole seed, coarsely ground |
| 1/8 |
ts |
Tumeric for color |
|
|
Bouqet of herbs such as oregano or whatever is available – experiment! |
|
|
Salt to taste |
INSTRUCTIONS
Recipe By: Alex Silbajoris via Chile-heads
First, do the prep work: Cut onion and bell peppers into fingertip-size
pieces. Tear chipotle peppers into thumbnail-size pieces (if you are
serving non- chile heads, tear the chipotle into bigger pieces, so they can
fish it out and put it on your plate). Cut the chicken into big nuggets.
Mince the garlic. Crush the cumin. Cook the rice with the water, according
to package directions. I recommend that you avoid the more convenient
varieties, which come out looking like chromosones. I like the usual
long-grain, but you could also use a package of "wild" rice or some kind of
mix of whatever you like. Add the tumeric and chipotle pepper, and stir
occasionally. When rice is nearly done, quickly fry the chicken, bell
peppers, garlic and onion. The chicken should be cooked through, and it's
also nice to brown it a bit. Combine all ingredients in the rice pot for
the last moments of rice cooking. Add the herbs and stir. If necessary, you
can hold the finished mix in the pot for some time - it's handy when you
have to round everybody up to the table. Eat, get on a horse, and ride into
the sunset. (Well, that last part worked for me in southern Wisconsin in
'94.) Alex Silbajoris Posted to CHILE-HEADS DIGEST V3 #089 Date: Fri, 30
Aug 1996 17:15:28 -0400
From: kmeade@ids2.idsonline.com (The Meades)
CHILE-HEADS DIGEST V3 #089
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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