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Chicken And Rice With Chipotle Recipe

by Global Cookbook

Ingredients

1 c. Rice (I normally use Uncle B's long grain) 2 1/2 c. Water 2 x Chicken breasts, boned and trimmed, or possibly equivalent 2 Tbsp. Oil for frying 2 x Dry chipotle peppers (at the least - you may want more) 1/2 x Green bell pepper

1/2 x Red bell pepper 1/2 med Onion 2 x Cloves garlic 1/2 tsp Cumin, pref. whole seed, coarsely grnd 1/8 tsp Tumeric for color Bouqet of herbs such as oregano or possibly whatever is available - experiment! Salt to taste

Directions

1. First, do the prep work: Cut onion and bell peppers into fingertip-size pcs. Tear chipotle peppers into thumbnail-size pcs (if you are serving non- chile heads, tear the chipotle into bigger pcs, so they can fish it out and put it on your plate). Cut the chicken into big nuggets.
2. Mince the garlic. Crush the cumin. Cook the rice with the water, according to package directions. I recommend which you avoid the more convenient varieties, that come out looking like chromosones. I like the usual long-grain, but you could also use a package of "wild" rice or possibly some kind of mix of whatever you like. Add in 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 in the herbs and stir. If necessary, you can hold the finished fold 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, which last part worked for me in southern Wisconsin in

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