Subject: Rhinoerotic nights in ol' Culiacan: Arroz con pollo, my darling...
Date: Saturday 8th September 2007 12:11:30 UTC (over 10 years ago)
Rhinoerotic nights in ol' Culiacan: Arroz con pollo, my darling... 3 chicken thighs 1 oz. Guajillo chile peppers, de-stemmed and de-seeded 5 chile d'arbol pods, de-stemmed and de-seeded 1 1/2 cup water 1/4 cup white wine 1/4 Tsp whole cumin seeds 2 cloves garlic, whole 1/2 Tsp Mexican oregano rice pilaf (recipe follows) salt fresh cilantro, chopped for garnish (optional) queso blanco or sharp cheddar cheese, shredded lard or bacon grease Blister the Guajillo and d'arbol chiles in a heavy skillet over medium heat. Throw in the cumin seeds. Do not burn the chiles. Remove the chiles and cumin seeds from the pan. Wipe all excess moisture from the chicken thighs with paper towels. Heat up a large Dutch oven over a medium flame. Melt 2 Tbl of lard in the pan. Brown the chicken, on both sides. Remove the chicken from the pan and de-grease the pan. Add water, wine, chiles, cumin seeds, garlic, and salt to taste into the pan. Return the chicken to the pan. Bring the contents of the pan to a boil. Cover tightly. Cut the heat to a simmer. Braise for 40 minutes. In the meantime, prepare the rice. rice pilaf: 1/2 cup long grain white rice 1/2 medium onion, chopped finely 1/4 Tsp cumin seeds 2 Tbl lard or bacon grease 1 1/2 cup water or chicken stock salt pepper Melt the lard in a medium size aluminium or iron skillet. Saute the cumin seeds and onion. Add rice; Saute until the rice grains becomes opaque. Throw in the chicken stock and salt and pepper to taste. Cover tightly and simmer on lowest dial setting for 20 minutes. Allow 10 minutes for rice to rest. Remove the chicken and garlic cloves from the pan. With an immersion blendor, puree the chile peppers until a fine consistency appears. Strain the red sauce thru a mesh collander. Pour the sauce back into the pan. Bring to a boil, check for seasoning, and reduce if necessary. Return the chicken to the pan. Turn the chicken in the sauce. Turn the rice out unto a large serving platter. Arrange the chicken over the rice and pour the sauce over the chicken. Garnish with cheese and cilantro.