original : Scott "Im German, this isnt oriental" Sehlhorst formatted per the above recipe. deal with it Heat scale : 3 (spicy to non-chileheads) Start the rice just after starting the chicken. For the rice, bring water and margarine to a boil. Add salt and pepper to taste, and rice. Stir once and reduce heat to just under a rolling boil. Cook covered 15 minutes, or until boiling water isnt visible. Remove from heat and allow to cool, covered, until ready to eat. This helps the rice get sticky, in case you use chopsticks. They can be mastered in 3 meals. The trick is to hold the lower stick still and move the upper one to grasp food. This makes 3 cups of cooked rice. Preheat skillet on medium heat. Use a little canola oil on a paper towel to lightly oil the pan. Add the chicken, and turn to whiten all sides. Turn occasionally, until chicken is mostly cooked through and starting to brown. Add the garlic and dry seasonings. Add Rum by splashing out of the bottle. Enjoy the fragrance of the burst of steam, it has a warm cinnamon/vanilla flavor. Add the dry seasonings and continue to turn chicken. When the chicken has browned a little on all sides, add the peppers and onions, and continue to saute. Splash the chablis in the skillet, and stir. The onions will be starting to turn translucent, and the chicken should have picked up a strong caramel color from all the cooking weve done. Serve. Notes: I tried making this several times, using nothing, lemon juice, and lime juice for the final splash, but the chablis makes the chicken perfect. The peppers should be deseeded, and deveined. If you use frozen peppers, a neat trick is to thaw them under luke warm running water for a few seconds, then cut the stem end off the pepper. Grasp the seeds, which are all frozen togethor, and twist out of the pepper. Easy. The heat scale is logarithmic, with 1 being a bell pepper and 10 being raw habanero. 4 is usually the limit for someone with a bland pallate who isnt accustomed to chile-head dishes. For chile heads, 4 is medium and enjoyable. To true mouth surfers, 4 is barely acceptable. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (110g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (22%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 115.5mg||4 %|
|Potassium 88.4mg||2 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 23.7g|
|Protein 2.6g||4 %|
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Calories per serving: 154
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