On Sep 18, 9:48�am, "kilikini" > wrote:
> Michael "Dog3" wrote:
> > "kilikini" >
> :in rec.food.cooking
>
> >> What can I add to the chicken to add moisture and flavor for the
> >> filling of the pepper? �I'm thinking salsa, but that may just be a
> >> little too wet. �Any suggestions?
>
> > I'd use the salsa. �You don't have to use a lot, just enough to
> > moisten it. I don't think it's an overkill on the peppers. �I'd
> > definitely use the peppers. �When I make regular stuffed green bell
> > peppers I use tomato sauce to moisten the stuffing mixture. Or, you
> > could cook and drain the chicken and let it simmer in the salsa until
> > the moisture is reduced and then add whatever and stuff the peppers.
> > Sounding good kili.
>
> > Michael
>
> Okay, I was thinking I'd cook it down to reduce moisture. �I just wanted
> another opinion. �Again, I've never even thought of ground chicken before,
> never used it, so I have no idea what to expect.
>
> kili

Since you didn't grind it yourself you have no idea what to expect...
grinding is what meat markets do with maggoty chicken... you do
realize that maggots are chicken flesh. colored. Preground mystery
poultry is far, far scarier than any other preground mystery meat.