Recipe By : Alex Silbajoris via Chile-heads
Serving Size : 2 Preparation Time :0:00
Categories : Chile-heads Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup rice (I normally use Uncle B's long grain)
2 1/2 cups water
2 chicken breasts -- boned and trimmed,
or equivalent
2 tablespoons 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 medium onion
2 cloves garlic
1/2 tsp cumin -- pref. whole seed
coarsely ground
1/8 tsp tumeric for color
bouqet of herbs such as oregano or
whatever is available -
experiment!
salt to taste
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
