Thai Burritos
4 pieces large chicken breast, boned (about 1/2 pieces/guest)
2 med onions
2 lg green or red bell peppers
2 lg carrots
2" pieces ginger root, peeled and sliced thin; or 2 tsp ground ginger
2 cups bean sprouts
1/2 bunch broccoli
2 sm zucchini
flour
6 Tbsp butter (1 stick)
salt
pepper
1/2 tsp turmeric, ground
1/2 tsp cumin, ground
1/4 tsp cayenne, ground
1/4 tsp cloves, ground
1/2 tsp cinnamon, ground
1 cup peanuts, unsalted
2 cups chicken stock
flour tortillas, burrito size
rice
golden raisins
shredded coconut
thai chutney
Remove bone and skin from chicken; cut into thin slices (1/4").
Lightly coat with flour. Chop vegetables into bite-sized strips
or chunks. In a small bowl, prepare spice blend by combining
turmeric, cumin, cayenne, cloves and cinnamon. Make chicken stock,
then set aside. Heat 1 Tbsp butter in skillet and cook chicken
slices over medium heat for 2 mins. They should be only just cooked.
Remove chicken and set aside to cool; sprinkle lightly with salt
and pepper. Add remaining butter to skillet and stir in spice blend.
Let cook over low heat for one min. Add onions and peanuts and
saute until onion is transparent, about 3 mins. Start boiling water
for rice. Add remaining vegetables (except sprouts), and saute for
1-2 mins. longer. Stir in chicken stock and ginger; cover and simmer
for 10 mins., stirring occasionally. Start cooking rice. While
simmering vegetables, flake chicken with two forks, or chop in food
processor. After 10 mins., add chicken and sprouts to vegetables,
to warm up chicken, about 2-3 mins. Serving Suggestions: In a
warm flour tortilla, mix rice with vegetables. Add in Golden
raisins or shredded coconut, to taste. Serve with Thai chutney,
again to taste.