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Gmane
From: Joe Stroud <kheper-qHhcd8v2xDhBDgjK7y7TUQ <at> public.gmane.org>
Subject: Rhinoerotic nights in ol' Culiacan: Arroz con pollo, my darling...
Newsgroups: gmane.culture.food.recipes.nekhbet
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.
 
CD: 3ms