Wicklewoods Aztec Rice Recipes

AZTECA COCOA RICE PUDDING

Steps:

• Combine water, rice, and cinnamon in a large pot; bring to a boil. Reduce heat to medium low, cover pot, and simmer until all the water has been absorbed, about 20 minutes.
• Mix milk, sugar, cocoa powder, cayenne pepper, and vanilla extract into rice mixture, increase heat to high; cook, stirring constantly, until thickened, 5 to 10 minutes.
• Remove pot from heat and pour pudding into a large glass bowl; let sit for 30 minutes before serving.

AZTEC CHICKEN WITH SWEET POTATO-CORN MASH

Steps:

• Combine oil, honey, ancho chile powder, garlic, and hot sauce in a bowl; whisk together. Place chicken breasts in a large resealable plastic bag; pour in marinade and close bag. Marinate in refrigerator, 3 hours to overnight.
• Preheat oven to 450 degrees F (230 degrees C).
• Place sweet potatoes on a baking sheet. Place corn in a shallow baking pan. Brush with canola oil; season with salt and pepper. Cover pan with aluminum foil.
• Bake in the preheated oven until corn is roasted and brown, about 25 minutes. Continue baking until sweet potatoes are tender, about 45 minutes more.
• Allow corn and sweet potatoes to cool until easy to handle, about 20 minutes. Cut kernels from ears of corn; transfer half to a blender. Peel and cube sweet potatoes; add to the blender. Add cream; puree. Transfer mash to a bowl; stir in the remaining corn. Season with salt and pepper. Cover and keep warm.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken from bag and place on preheated grill; discard remaining marinade. Cook until no longer pink at the bone and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.

WICKLEWOOD'S AZTEC RICE

Steps:

• In a large heavy based saucepan, with a well-fitting lid, heat the oil and gently soften the onions.
• Stir in the rice, making sure each grain is coated in oil.
• Add the BOILING liquid, stir and cover.
• Reduce heat to lowest setting.
• DO NOT TOUCH for 15mins.
• After fifteen mins remove lid and gently stir in the vegetables.
• Fold a clean tea towel or several layers of kitchen paper over pan and replace lid.
• Set aside for 5 mins.
• Serve warm.

AZTEC SOUP

Steps:

• To make Aztec Soup: In a large pot, heat the extra-virgin olive oil over medium heat. Add the garlic and saute for 2 minutes, until golden. Throw in the minced chipotles, red onion, cumin, smoked cayenne, smoked paprika, sea salt, freshly ground pepper and saute for 8 minutes. Deglaze the pot with chicken broth and add the tomatoes, Greek oregano, chicken meat and the sprig of epazote. Stir. Partially cover pot and simmer soup for about 40 minutes.
• Boil some salted water in a separate pot. Throw in the wild rice and simmer for 40 minutes. Strain.
• Heat a grill pan on medium-high heat. Brush some canola oil on the ears of corn. Grill the corn for a few seconds on all sides until marked. Slice off the corn niblets. Add the corn, wild rice, and cooked black beans to the soup. Season the soup with brown sugar, sea salt, freshly ground pepper and coriander (cilantro) to taste.
• Serve this soup with a dollop of creme fraiche, crispy tortillas and a squirt of fresh lime juice.
• To make 'Liquid Gold' Chicken Broth: Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and saute for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Saute for about 8 minutes. Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil.
• Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns.
• Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours.
• Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside.
• Refrigerate the broth overnight. Slip a sharp knife around the edges of solidified chicken fat and discard.

WICKLEWOOD'S NOT HOT BUT SMOKIN' CHILLI

Steps:

• In a large frying pan, heat the oil and soften the onions and garlic over a medium heat.
• Add the mince and brown completely before adding the pepper, tomatoes (including the juice) and tomato puree, stir well.
• Rinse and drain the beans and add to the mince.
• Stir in the taco seasoning and paprika.
• Reduce heat slightly and cook slowly for approximately 35-40 mins stirring occasionally to avoid burning (if the mixture becomes too thick add a little water.).
• Serve hot with rice or nachos.