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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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A spicy little dish that it sure to add a little fire to your mouth. I always wanted to make something with fresh cayennes. I came up with the idea for this while driving home from work, my wife called and asked if I could make dinner. I've been dying to use the fresh cayennes from my garden. So.... The inspiration hit. Ingredients:
16 fresh cayenne peppers (fresh) |
1 -2 boneless chicken breast |
16 ounces artichoke hearts, quartered (will hardly use this much, plan to prepare something else with this ingredient) |
4 ounces parmesan cheese, grated |
16 ounces turkey bacon |
1/3 cup olive oil |
1 cup vegetable oil |
3/4 cup flour |
5 beef bouillon cubes |
2 cups water |
1 cup rice |
2 teaspoons butter or 2 teaspoons margarine |
Directions:
1. Cut chicken breast into 1/4(thinner if possible) x 1/2 inch pieces.
2. Spread the Parmesan over the chicken.
3. Chop off the stems of the cayenne peppers.
4. Drain artichokes.
5. Using a cutting board or similar surface arrange turkey bacon laying it out in long strips.
6. Take an artichoke piece and place on one end of bacon - like a mini cup.
7. Take a piece chicken and place on top of the artichoke.
8. Take a cayenne and place it on top of the chicken.
9. Take another piece of chicken place it on top of the cayenne.
10. Take another leaf of artichoke and put it on the chicken.
11. Then carefully squeeze the combination together while rolling up the bacon around it.
12. Make some roux. Easy recipe at /recipes/cajun/roux/44.rcr. Makes more than needed, though you can freeze what is not used.
13. Take a cup of the Roux, If it's not been thinned out using the recipe in the previous step, then add it back to pan, and mix in about 1 to 2 cups of warm water. Stir vigorously until it smooths out like gravy, add water as needed. Use medium low heat for about 5 minutes. Then Set aside.
14. Boil the 2 cups of water. Add rice and butter and cook until done. About 10 - 20 minutes. Meanwhile.
15. Heat 8 inch skillet with the olive oil for 3 to 6 minutes on a medium high setting. This may vary if you are using gas heat.
16. Place wraps in the pan, sear each side for about 1 to 2 minutes.
17. Reduce heat to medium and flip every 5 minutes for about 15 minutes or until done.
18. When complete. Add Rice to center of serving dish, ladle roux mixture over rice and place the Hot chicks in Bed.
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