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
Recipes as an idea can be observed far back into the far past, in truth as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that is, these, early records were just simple hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to experts are a few stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Moving our culinary historical trip onwards, we find two interesting cookery books dating from the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian curry that is familiar to us all today, but instead recipes for the types of meals prepared by the chefs of the nobility of that time. In the 15th century, people returning from the crusades brought us many new spices and herbs from Arab cooking, including basil and rosemary. The introduction of these new culinary ideas created an explosion in recipe books, most of which are kept safe in private libraries. Over the next few hundred years, the families of Europe tried to lay on the most exotic banquets, and as a consequence, the best cooks and their collection of recipes became highly prized. However, it wasn`t until the 19th century that cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and publishing recipes of the day. When we get to the 1900s, cookbooks were increasing in popularity mostly due to more people being able to read, people having more spare time and disposable income. The arrival of TV gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on our site. |
We hope you enjoy this Chicken & Rice With Chipotle recipe.
