1 chicken, 2.5 lbs
1.5 onions
1 bay leaf
4 black peppercorns
1 parsley sprig
2 Tbl vegetable oil
2 garlic cloves, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 1/4 c long grain rice
1 cup chorizo sausage, sliced
1 cup chopped ham
14-oz can chopped tomatoes
1/2 tsp ground chilies
1/2 tsp cumin seeds
1/2 tsp ground cumin
1 tsp dried thyme
1 cup cooked, peeled shrimp
dash Tabasco sauce
~Place chicken in large pot with 2 1/2 cups cold water. Add half the onion, bay leaf, peppercorns and parsley and bring to a boil. Cover and simmer gently for about 1.5 hours
~Remove chicken from stock, remove skin and bones and chop into bite-size pieces. Strain stock, set aside to cool
~Chop the remaining onion and heat the oil in large frying pan. Add onion, garlic, green pepper and celery. Fry for 5 minutes, stir in rice, coating well.
~Add the sausage, ham and chicken and fry for another 2-3 minutes, stirring frequently
~Pour in the tomatoes and 1 1/4 cups of reserved stock. Add the ground chilies, cumin and thyme. Bring to boil, cover and simmer for 20 minutes or until rice is tender
~Add shrimp and Tabasco sauce. Cook for another 5 minutes and serve
1 Tbl vegetable oil
1 lb ground chicken
1 tsp salt
1 tsp ground cumin
12 taco shells
3 oz chorizo sausage, chopped
3 scallions, chopped
2 tomatoes chopped
1/2 head lettuce, shredded
2 cups grated cheddar cheese
~Preheat oven to 350
~Heat the oil in nonstick frying pan. Add the chicken, salt and cumin and fry over medium heat until chicken is cooked
~Meanwhile arrange the taco shells in one layer on large baking sheet and heat in oven for 8-10 minutes
~Add the chorizo and scallions to chicken, stirring to combine. Cook until heated through
~Remove shells from oven and assemble tacos
