For all variations: Brown chicken as in Master Recipe.
1. Chicken and Rice with Saffron, Peas and Paprika: In step 2, along with onion, saute 1 medium bell pepper. Along with garlic add 4 teaspoons paprika and 1/4 teaspoon saffron and saute until fragrant (about 1 minute) . Continue with Master Recipe, stirring 1 coup thawed frozen peas into pot along with parsley.
2. Chicken and Rice with Chile, Cilantro, and Lime In step 2, along with onion, saute 2 jalapeno chiles (cored, seeded, and minced). Along with garlic add 2 teaspoons each ground cumin and coriander and 1 teaspoon chili powder and saute until fragrant, about 1 minutes. Continue with Master Recipe, substituting 1/4 cup chopped fresh cilantro leaves and 3 tablespoons juice from one lime for parsley.
3. Chicken and Rice with Indian Spices: Brown chicken as in master recipe. At the beginning of step 2, saute one 3-inch piece cinnamon stick, stirring with wooden spoon, until it unfurls, about 15 seconds, before adding onion and 2 medium green bell peppers (cored, seeded and cut into medium dice); saute until onion and peppers are just soft (5-6 minutes). Along with garlic, add 1 teaspoon each ground tumeric, coriander and cumin. Continue with Master Recipe, omitting parsley.
4. Chicken and Rice with Anchovies, Olives, and Lemon In step 2, along with onion, saute 5 minced anchovy fillets. Continue with Master Recipe, adding 1 teaspoon minced lemon zest and 1 tablespoon juice from one small lemon and 1/2 cup imported black olives, pitted and halved, along with parsley. Posted to TNT Recipes Digest by Lou Parris <lbparris@earthlink.net> on Mar 21, 1998
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