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Chiles & Chicken With Rice
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    Chiles & Chicken With Rice

  • 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.

    From:   Bob Boston. Via: Chile Head Mailing List
    Posted By:   Bob Boston, bboston@earthlink.net
    Post Date:   Wed, 2 Jun 1999

    *BACK TO CHICKEN*







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