| 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 | T | 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 | Onion | |
| 2 | Cloves garlic | |
| 1/2 | t | Cumin, pref. whole seed |
| coarsely ground | ||
| 1/8 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 438
Calories From Fat: 178
Total Fat: 20g
Cholesterol: 146.2mg
Sodium: 285.7mg
Potassium: 635.5mg
Carbohydrates: 7.4g
Fiber: 1.9g
Sugar: 3.6g
Protein: 54.5g