*  Exported from  MasterCook  *
 
                       Chicken and Rice with Chipotle
 
 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 
  
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving