RICE, AND CORN WITH CHIPOTLE PEPPERS
Make and share this Rice, and Corn With Chipotle Peppers recipe from Food.com.
Provided by Rita1652
Categories White Rice
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large pan.
- Saute onions, peppers, and garlic in butter.
- Add rice stir to coat with the butter.
- Add corn, chipotles, and stock bring to a boil add cream (Liquid should cover all ingredients) and reduce heat to simmer and cook for 20 minute till rice is tender.
- Add more liquid if necessary.
- Plate and garnish with scallions.
RICE WITH CORN, OKRA, AND CHIPOTLE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a glass or ceramic bowl, toss the okra with the lemon juice. Let sit for 15 minutes.
- In a large heavy saucepan, heat the olive oil over high heat. Saute the okra for 4 to 5 minutes, stirring frequently, until golden. Add the onion, reduce the heat to medium, and cook for 6 to 8 minutes, until softened. Add the green pepper and the garlic and cook for 2 minutes more, until the garlic releases its aroma. Add the tomatoes, cook for 2 minutes, stirring, and add the sherry, salt, and pepper. Cook the mixture for 5 minutes, stirring occasionally, until thickened.
- Increase the heat to medium, add the rice, saffron, corn, drained okra, and chipotle. Stir the mixture well and cook for 2 minutes. Add the pickling liquid and the chicken broth, stir again and cook partially covered for 15 to 20 minutes, until most of the liquid has been absorbed and small craters form in the top of the rice. Stir with a fork and cover the pan. Reduce the heat to low and simmer for 10 to 15 minutes more, until the rice is tender.
HOW TO MAKE DRIED CHIPOTLE CHILES
Chipotle peppers are basically ripened jalapeño chiles that have been smoked and dried. They can be ground and used in many Mexican and Tex Mex cooking and are typically sold in a rich, smokey flavored adobo sauce.
Provided by Kevin Is Cooking
Categories Pantry Spice Blend
Time 13h
Number Of Ingredients 1
Steps:
- Set smoker temperature to 200°F.
- For the wood chips or pellets, pecan is the traditional Mexican wood, but I also like to use a mild, fruity wood like apple or cherry. Hickory or oak work well too if you don't have the others. We will be smoking for 3 hours, so plan accordingly.
- Wash and dry the jalapeños. Make a slit with a paring knife from stem to tip along the side of each chile pepper. Place in a single layer on a wire rack (or racks) that will fit the inside of your smoker.
- Smoke the jalapeños for 3 hours. Remove from smoker (and if not storing in adobo sauce) you will need to dry these completely, see below step.
- Using a dehydrator works best, but 6-10 hours in an oven set at it's lowest temperature, or 200°F, will do (See Note 1). Store in an airtight container or grind for chipotle powder.
Nutrition Facts : Calories 8 kcal, Carbohydrate 1 g, Sugar 1 g, ServingSize 1 serving
PYRENEES-STYLE LAMB BRAISED WITH RED PEPPER
Make and share this Pyrenees-Style Lamb Braised With Red Pepper recipe from Food.com.
Provided by AmandaInOz
Categories Lamb/Sheep
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Season the lamb shanks with sea salt, freshly ground black pepper and the thyme, and set aside.
- Place the oil, onions and garlic in a large, heavy-based saucepan over low-medium heat and cook for 8 minutes or until soft but not browned. Add the capsicums and cook gently for 45 minutes or until very soft.
- Add the tomatoes and bay leaves, and cook for a further 30 minutes or until the tomatoes break down and the mixture thickens.
- Add the wine and water, increase the heat to high and bring to the boil. Stir in the paprika, then reduce heat and simmer for a further 30 minutes.
- Preheat the oven to 180°C.
- Place the lamb shanks in a single layer in a roasting pan or large baking dish and pour the red pepper sauce over the top. The sauce should just come to the top of the meat, so that the lamb browns as the sauce evaporates.
- Cook for 2 hours, turning occasionally, or until the shanks are very tender.
Nutrition Facts : Calories 891.4, Fat 49.2, SaturatedFat 15.9, Cholesterol 242.1, Sodium 201.8, Carbohydrate 21.8, Fiber 6.6, Sugar 11.8, Protein 74.9
CHIPOTLE CHICKEN
Great Mexican dish! Spiciness can be altered by adding or subtracting to amount of chipotle pepper seeds.
Provided by Bethany Gorski
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Yield 4
Number Of Ingredients 7
Steps:
- Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
- Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
- Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.
Nutrition Facts : Calories 308 calories, Carbohydrate 8.5 g, Cholesterol 96.9 mg, Fat 16.1 g, Fiber 3.1 g, Protein 31.3 g, SaturatedFat 8.9 g, Sodium 387.6 mg, Sugar 0.4 g
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