Modification of Other People's Awesome

" Originality is nothing but judicious imitation. The most original writers borrowed one from another." ~ Voltaire 

I often browse Pinterest to find ideas on what to make when I'm bored of the same old things. The following is a significant modification of a recipe I found here, but I never would have thought of putting this meal together without finding it there first :) Particularly the cheese in a sauce idea instead of just sprinkling on top and mixing in.

I love spicy food. No matter what kind of spicy, I can't get enough. Curries, hot wings, salsas, BBQs . . ..  you name it. To me, spiciness adds a richness and depth to cuisine, particularly when just hinted at amongst other flavors. My favorite thing is to mix various flavors of spiciness together in one dish. That's what I did here.

Chicken Bacon Rice Fusion

0.5lb bacon diced
15 oz boneless, skinless, chicken breasts, trimmed
2 tablespoons canola oil
1 cup rice
2 cups water
1 tablespoon salt
0.5 tablespoon black pepper
1 yellow onion, diced
4 cloves garlic, minced or pressed in garlic press
1 can of diced tomatoes (make sure there are no italian spices pre-added)
2 jalapenos, fresh (can substitute with other pickled ones)
1 habanero hot pepper
2 tablespoons butter
2 tablespoons flour
0.5 cup chicken broth
0.5 cup milk
1 cup shredded mexican blend cheese
2 teaspoons cayenne pepper

Before starting any of the other directions, it is important to have all ingredients prepared and on hand. Be sure to dice bacon, chicken, onion, peppers, and garlic before beginning. If you are not sure on the spiciness, coring peppers before dicing will lower the heat in this dish

In a medium saucepan  mix water, rice, and 1 tsp. salt. Cover. Bring just to a boil then turn heat down to a simmer. Simmer for 14 mins.

In a large skillet or wok, cook diced bacon for 3 to 4 mins or until cooked. Transfer bacon to large plate, but leave grease behind in pan. Add chicken to pan and brown until all pieces are cooked through. If needed, add canola oil to pan. Add salt and pepper to taste while chicken is cooking. Transfer chicken to plate with bacon.  Add garlic, onions, and peppers to pan and cook until they are translucent and soft (peppers won't be translucent). Again, add oil if needed. 

Once everything is cooked, turn heat low and mix in the cooked rice (which should now be done), canned tomatoes, and the meats from the plate. Turn heat off.

In the same pan the rice was cooked in (or another similar one), melt butter on low heat until it foams and froths  Then add flour, cayenne, and a teaspoon each of salt and pepper. Mix quickly with a spatula and a paste will form. Quickly add chicken broth and milk. Allow to simmer and thicken for a few mins. When sauce has clearly thickened, mix in cheese until melted into sauce. Remove from heat.

Pour cheese sauce over the rest of the meal, and volia! Dinner is ready!


*** For reference, the cheese sauce made in this recipe is made with a roux (pronounced like the end of Kangaroo). The paste made of the melted butter and flour and spices is the roux. Similar pastes can be made of any kind of cooking oil, butter, or grease and flour and spices. They often form the bases of gravies and cheese sauces***