1 cup rice (i normally use uncle
1 b's long grain)
2 1/2 cup water
2 chicken breasts -- boned and
1 trimmed,
1 or equivalent
2 tbsp oil for frying
2 dry chipotle peppers (at the
1 least - you
1 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
1 coarsely ground
1/8 tsp tumeric for color
1 bouqet of herbs such as
1 oregano or
1 whatever is available -
1 experiment!
1 salt to taste
Directions
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
Recipe By : Alex Silbajoris via Chile-heads
Servings: 2 servings
Chicken & Rice With Chipotle Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Rice; Vegetable
The History of Recipes
It is quite possible to trace the history of recipes back into history, certainly as far into history as the early Egyptians, and quite possibly further than that. Having said that, mostly, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. During Roman times 25BC a man called Apicius compiled a few documents describing recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something that is very familiar to us today. This early Roman chef tells us how the Roman chefs used a wide range of spices, including a few that will be familiar to modern cooks such as bay, fennel and parsley. Closer to modern times, there are a couple of interesting recipe books dating from the fourteenth century - one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the spicy food that appears on menues today, but instead recipes for the types of meals enjoyed by the nobility of those days. In the fifteenth century, the Crusaders brought back many foods, spices and herbs from middle-east cuisine, including spices like coriander, parsley, and basil. The introduction of these new foods and spices prompted an explosion in cookery books, some of which are kept safe in private collections. During the following few hundred years, the upper-class families of Europe competed to serve up the most exotic meals, and as a consequence, the best chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording recipes of the day. By the time we get to the 1900s, cooking books are highly popular mostly as a result of more people being able to read, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Chicken & Rice With Chipotle recipe.
