Chicken and Mixed Sweet Pepper

Mexican Wedding Cookies

We made this Indian recipe for: Chicken and Mixed Sweet Pepper  but we didn't particularly like it. It might have been something we did, I found it very mushy. On the other hand, Cathy wanted to bake Mexican Wedding Cookies and they were delicious! Good cookie to make.

chicken and mixed sweet pepper

American Masala

pilaf (murgh pulao)

SERVES 6

Juice of 1 lemon

1             tablespoon ground coriander

½            teaspoon cayenne pepper

¼            teaspoon turmeric

Pinch of ground peppercorns

1-1/2      pounds boneless, skinless chicken breasts and thighs, cut crosswise into 1/2-inch-wide strips

3             tablespoons canola oil

1-1/2      teaspoons cumin seeds

1             large red onion, halved and sliced

A            2-inch piece fresh ginger, peeled and grated

1             red bell pepper, cored, seeded, and thinly sliced

1             yellow or orange bell pepper, cored, seeded, and thinly sliced

2             garlic cloves, peeled and finely chopped

1             jalapeno pepper (cored and seeded if you prefer a milder flavor), halved lengthwise and thinly sliced crosswise

1             tablespoon kosher salt

¾            cup chopped fresh cilantro

2             cups basmati rice

4             cups water

Mix the s on juice, coriander, cayenne pepper, turmeric, and ground peppercorns in a medium bowl. Add the chicken, toss to coat, and set aside.

Heat oil with the cumin seeds in a large pot or Dutch oven (preferably one with a lid) over medium gh heat until the cumin turns golden brown, about 2 minutes, stirring often. Add the onion ginger and cook until the onion is soft, about 3 minutes, stirring often. Add the bell pepper garlic, jalapeho, and salt and cook until the peppers soften slightly, 3 to 4 minutes, stirring occasionally.

Mix the cilantro in with the chicken and add to the pot with the peppers, cooking until the chicken is browned, about 4 to 6 minutes. Mix in the rice and fry for 2 minutes, stirring only once or twice. Add the water, bring to a boil, and cover. Reduce the heat to low and simmer for 20 minutes. Turn off the heat and serve.

AT ITS MOST BASIC, a biriyanl is a layered rice pulao. They are laborious (some would say tedious) to make, so Indians cook them mostly for special occasions and celebrations. This chicken pilaf is much quicker to put together because the rice isn’t cooked separately. I make it whenever I have to feed a large group of hungry friends.