[CH] Chiles & Chicken With Rice
Bob Boston (bboston@earthlink.net)
Wed, 2 Jun 1999 07:12:05 -0500
Thanks to Doug in BC for telling me about this list. Here's a recipe I put
together last night. It turned out pretty well.
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Chiles & Chicken With Rice
*Exported From MacChef*
Recipe By : Robert Boston
Serving Size : 4 Preparation Time :0:30
2 1/2 c chicken stock
1 whole skinless boneless chicken breast -- 1-inch cubes
2 tbsps olive oil -- divided
1 whole onion -- thinly sliced
2 cloves garlic -- thinly sliced
1 whole yellow bell pepper -- sliced
1 whole red bell pepper -- sliced
1 whole poblano pepper -- sliced
2 whole habanero peppers -- minced
1 c rice
1/4 c cilantro -- chopped
1/2 tsp cumin
In a small saucepan, warm chicken stock to a slight simmer. In a large
nonstick skillet over medium high heat, cook chicken chunks in 1 tbsp olive
oil for 4 minutes, turning to cook evenly on all sides. Remove to a holding
plate. Reduce heat to medium, add onion and garlic, and cook until onions
are translucent. Add peppers and cook 4-5 minutes longer. Move peppers and
onion to the outer edge of the skillet, raise heat to high and pour rice
into center of skillet. Drizzle 1 or 2 tbsps of oil over rice and stir to
coat all kernels. Cook 2 minutes, stirring constantly, until rice becomes
white and opaque. Then add half of the chicken stock. Careful here, for the
stock will boil at once. Stir everything together until boiling subsides
somewhat, and add remaining stock, cumin, cilantro, and chicken. Reduce
heat to low, cover and cook for 20 minutes. Serve.
Per serving: 330 Calories; 8g Fat (23% calories from fat); 15g Protein; 47g
Carbohydrate; 24mg Cholesterol; 1379mg Sodium
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Robert Boston
http://home.earthlink.net/~bboston/